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Skinny Baked Chicken Fingers with Honey Mustard Sauce

Written By Lina

9sp - Skinny Baked Chicken Fingers with Honey Mustard Sauce

½ cup plus 2 tablespoons nonfat plain Greek yogurt or nonfat plain yogurt

¼ cup honey

¼ cup spicy brown mustard or yellow mustard

1 pound chicken tenders or chicken breasts cut into strips to equal 12 pieces

3 cups cornflakes, crushed into crumbs or ¾ cup Kellogg╩╝s cornflake crumbs, see shopping tips

1 teaspoon smoked paprika, see shopping tips

1 teaspoon garlic powder

½ teaspoon sugar

½ teaspoon salt

Barbecue sauce for dipping, optional


1. Preheat oven to 350 degrees. Line a baking pan with foil. Coat with cooking spray.

2. To make cornflake crumbs: Either process in blender, mini chop or food processor. Or, place in sealed plastic bag and crunch with hands into crumbs.

3. In a small bowl, mix together ½ cup yogurt, honey and mustard. Remove ½ cup of sauce and refrigerate until ready to serve, for dipping.

4. To the remaining sauce, stir in 2 tablespoons of yogurt.

5. In another small bowl, add cornflake crumbs, paprika, garlic powder, sugar and salt.

6. To assemble: Dip chicken pieces into sauce. Next, dip each piece in cornflake crumbs. Place on baking sheet. Repeat for all 12 pieces of chicken.

7. Bake in oven for 7 minutes, turn chicken fingers over and bake for additional 6-8 minutes until cooked through and golden brown.

8. Serve with dipping sauce that has been stored in refrigerator. In addition, you can serve with a little barbecue sauce for dipping.

Entire recipe makes 12 chicken fingers and ½ cup dipping sauce (each serving, 3 chicken fingers and a little sauce)

Nutrition Facts

for 3 chicken fingers and a little sauce
287 calories
2g fat
1g sat fat
56mg chol
27g protein
40g carbs
2g fiber
497mg sodium
22g sugar

SmartPoints value : 9