Directions:

For Chicken Fingers:

In a shallow bowl, stir together crushed cornflakes and pepper.

In a small bowl, combine egg whites and 1 tablespoon honey. Dip chicken strips into egg white mixture and then into cornflake mixture, turning to coat. Place chicken strips in a single layer on baking sheet.

Bake at 450 F. for 11-13 minutes or until chicken is no longer pink.

For Sauce:

Stir together 1/4 cup honey, mustard and garlic powder. Serve chicken with sauce.