Jamaican Chicken Fingers with Honey-Mustard Sauce

• 1 pound (500 g) boneless, skinless chicken breast
• 2 egg whites
• 1 tablespoon (15 ml) honey
• 3 cups (750 ml) cornflakes, crushed to make 1 ½ cups
• 1 ½ teaspoons (7.5 ml) jerk seasoning
• ½ cup (125 ml) honey-mustard salad dressing
• 1 teaspoon (5 ml) grated lime peel
• 2 mangoes, seeded, peeled, and sliced

Ingredients for 4 servings (1.5 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Preheat oven to 450°F.

   Oven
2. 2

   Trim fat from chicken.

3. 3

   Cut chicken lengthwise into ¾ inch-wide strips.

4. 4

   In shallow dish whisk together egg whites and honey.

5. 5

   In another shallow dish combine cereal and jerk seasoning.

6. 6

   Dip chicken pieces in egg mixture and then roll dipped pieces in cereal mixture.

7. 7

   Place the cereal-coated pieces in a single layer on an ungreased baking sheet.

   Oven
8. 8

   Bake at 450°F for 11–13 minutes or until tender and no longer pink.

   Oven
9. 9

   While baking, in small bowl stir together salad dressing and lime peel.

10. 10

    Serve chicken and mango slices with salad dressing mixture.