Quick & Easy Crunchy Chicken Fingers

Quick & Easy Crunchy Chicken Fingers 12 ounces skinless, boneless chicken-breast halves 1 egg, lightly beaten 1 tablespoon honey 1 teaspoon yellow mustard 1 cup packaged cornflake crumbs or 2 cups cornflakes, finely crushed 1/4 teaspoon salt Dash ground black pepper Ketchup (optional) Heat oven to 450 degrees F. Cut chicken into 3/4-inch strips. In a shallow dish, combine the egg, honey, and mustard. In another shallow dish stir together cornflake crumbs, salt, and pepper. Dip chicken strips into the egg mixture; roll them in crumb mixture to coat evenly. Arrange chicken strips on a baking sheet. Lightly spray with nonstick cooking spray. Bake 12 to 15 minutes, or until chicken is cooked through. Serve with ketchup, if desired.