Chicken Slenders

This is a healthy little twist on Chicken Tenders... no frying involved!

12 oz boneless, skinless chicken breast halves
1 egg, slightly beaten
1 tablespoon honey
1 teaspoon mustard
2 cups cornflakes, finely crushed
dash black pepper

Directions:
-Preheat oven to 450. Cut chicken into 3x3/4 inch strips. In a shallow dish, combine egg, honey, and mustard. In another dish, stir together cornflake crumbs and pepper.
-dip chicken strips into egg mix; roll in crumb mix to coat. Arrange chicken strips on ungreased baking sheet.
-bake about 12 min, or until golden and chicken is not pink.

Dips:
1/4 cup dijon + 1 tsp honey = honey mustard (sage thought there was too much dijon and not enough honey in this one)
1/4 cup ketchup + pinch chili powder = ketchup with a kick
1/2 cup sour cream + lime + cilantro + zesty sour cream
1/2 cup mayo + 1 tsp dried dill + 1 tsp garlic powder = spiced mayo.

I only tried the first dip, so i'm not sure how the others taste. I served this with salad and steamed red potatoes that I cut in half. Yum. I used the leftovers to top a salad for lunch the next day! It makes tons too, so you'll have PLENTY of leftovers if you're just cooking for two. I think I got this recipe out of a magazine... Shape or Fitness or something. Sorry no picture!