Honey Mustard Chicken Fingers
- 7 Tbsp. (105 mL) Hellmann's® 1/2 The Fat mayonnaise-type dressing
- 1 Tbsp. (15 mL) Dijon mustard
- 2 Tbsp. (30 mL) honey
- 1 lb. (500 g) boneless, skinless chicken breasts, cut into strips
- 1/10 cup (150 mL) finely crushed corn flakes or whole wheat crumbs
Preheat oven to 425° F (220° C)
Combine Hellmann's® 1/2 The Fat mayonnaise-type dressing, Dijon Mustard and honey in medium bowl; reserve 1/2 for dipping.
Add chicken to remaining mayonnaise mixture; stir to coat, then roll in crumbs. Bake 10 minutes or until chicken is thoroughly cooked. Serve with reserved honey mustard sauce.
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