Crispy Chicken Fingers

Ingredients

•  1 1/4 pound boneless, skinless chicken breasts (or chicken tenderloins) cut across into 1/2-inch
  pieces
•  1/2 cup lowfat buttermilk Extra Virgin Olive Oil
•  4 cups whole-grain flake cereal (recommend: Nature's Path Organic Flax Plus Multibran Cereal)
•  1/4 teaspoon salt
•  Freshly ground pepper
•  ½ tbsp ground red pepper
•  Honey-Mustard Sauce, recipe follows
•  ¼ cup parmesan cheese (optional)

Preparation

Preheat oven to 400 degrees F. Combine the chicken and buttermilk in a shallow dish. Cover and chill
for 15 minutes. Coat a baking sheet with the oil. Put the cereal in a sealed plastic bag and crush with a rolling pin. Transfer the crumbs to a shallow dish. Mix in salt, peppers, and parmesan (optional). Dip each piece of chicken in the cereal mixture and fully coat and arrange on the baking sheet. Bake until cooked through, about 8 minutes. Leave the chicken on the baking sheet to cool slightly. It will become crispier. Serve with the mustard sauce.

Honey-Mustard Sauce:

•  1/2 cup Dijon mustard
•  1 tablespoon real mayonnaise
•  3 tablespoons RAW honey

Stir together and enjoy!