Chicken Fingers

• 1 whole Egg White
• 1 Tablespoon Water
• 1- 1/2 cup Cornflakes Cereal, Crushed
• 2 teaspoons Parmesan Cheese
• 1/4 teaspoons Italian Seasoning
• 1/4 teaspoons Paprika
• 1 dash Cayenne Pepper
• 1 pound Boneless, Skinless Chicken Breasts

1. Preheat oven to 400 F.
2. Line a baking sheet with parchment paper or aluminum foil and place a cookie rack on top.
3. Spray the rack with cooking spray, set aside
4. In a shallow bowl combine egg whites and water.
5. Set aside.
6. In another shallow bowl add Corn Flakes, cheese and seasonings ad stir until combined.
7. Set aside.
8. Cut chicken breasts horizontally and then cut the halves into strips.
9. Dredge the chicken in the egg whites, then dip them into the Corn Flake mixture.
10. Place the chicken on the prepared baking rack.
11. Bake for 18 minutes or until chicken is done.
12. Serving Size: 2.5 pieces each (I got 10 tenders total).
13. Calories per serving (4 ounce serving): 170, Fat: 2.4, Cholesterol: 66, Sodium: 215, Potassium: 13, Carbs: 9.8, Fiber: 0, Sugar: .08, Protein: 28.5

egg white, water, cornflakes cereal, parmesan cheese, italian seasoning, paprika, cayenne pepper, chicken breasts

Taken from tastykitchen.com/recipes/appetizers-and-snacks/chicken-fingers/ (may not work)