Almond Crusted Chicken Strips with Honey Mustard Dipping Sauce

What a healthy, yummy treat this was! I found this recipe in the April 2009 issue of Eating Well magazine. It called for pork tenderloin medallions which I bet would be equally tasty. Baking these strips kept them nice and healthy and the honey mustard sauce provided a complementary tangy zip.

1 eight oz. chicken breast, cut lengthwise and then into thin strips
1 C coarse dry breadcrumbs
1/2 C sliced almonds, crushed
1 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
1 egg white, beaten (or 1/4 C Egg Beaters)
1/4 C honey
2 Tbsp soy sauce
2 Tbsp Dijon mustard

Preheat oven to 425 degrees.

Place breadcrumbs, almonds, garlic powder, salt and pepper in a shallow bowl and mix well.

Place egg white in another shallow bowl. Dip both sides of chicken pieces in eggs white, then evenly coat with almond mixture. Discard any remaining egg white and almond mixture. Place the chicken on a baking sheet and coat both sides with cooking spray.

Bake the chicken until golden brown and no longer pink in the center, 16 to 18 minutes.

Meanwhile, whisk the honey, soy sauce and mustard in a small bowl (I used too small of a bowl. I couldn’t break apart the mustard. Be sure to use a big enough bowl that the whisk can break apart the mustard).

Serve the chicken strips with the honey mustard sauce.

WW Points per serving (half the recipe): 6 Points