Chicken Fingers with Chipotle-Honey

I wanted to make something with chicken tonight so I looked through all my books to find a tasty recipe.  Again I found a good recipe in Jason's new book: "Cook this, not that!".  This was a healthier version of Chili's Crispy Honey-Chipotle Crispers.  This recipe makes 4 servings.

Chicken Ingredients:

·         1.25lbs boneless skinless chicken breasts

·         Salt and pepper to taste

·         2 egg whites

Chipotle-Honey Sauce Ingredients:

·         ¼  tsp Ground Red Pepper

·         ½  tsp Aleppo Pepper-Ground Chilies

·         ¼  tsp Epazote Chopped

·         ¼  tsp Onion Powder

·         ¼ tsp Garlic Powder

·         ¼ tsp Ground Oregano

·         4 Tbsp Djion Mustard

·         2 Tbsp Honey

Breading Ingredients:

·         5 Wasa crackers

·         10 whole wheat ritz crackers

How to make it:

1. Preheat oven to 450F.  Cut the thawed chicken breasts into strips.  Season the chicken with salt and pepper.  Place the egg whites in a shallow bowl.  Mix and crush crackers for breading and place in a bowl.  Salt and pepper the breading too.  Dip each chicken strip in the egg white and then cover in breading crumbs.
2.  Place the breaded chicken on a baking sheet coated with nonstick cooking spray and bake for 10-12 minutes until the breading has browned and the chicken is firm.
3.  Combine mustard, spices and honey in small bowl.  We tossed half the batch of chicken strips in the sauce so they are evenly coated and just dipped the other half batch in sauce.

Jason and Beth's Rating: 7/10

Nutrition per serving:

278 calories (versus 1930 calories in the Chili's version) 

7g fat (2g saturated)

70mg cholesterol

1300mg sodium

30g carbohydrates

3g fiber

9g sugar

31g protein