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Crunchy Chicken Fingers with Tangy Dipping Sauce


For chicken:
  • ½ tsp reduced-sodium crab seasoning (or substitute ¼ tsp paprika and ¼ tsp garlic powder for a sodium-free alternative)
  • ¼ tsp ground black pepper
  • 1 Tbsp whole-wheat flour
  • 12 oz boneless, skinless, chicken breast, cut into 12 strips
  • 2 Tbsp fat-free (skim) milk
  • 1 egg white (or substitute 2 Tbsp egg white substitute)
  • 3 C cornflake cereal, crushed
For sauce:
  • ¼ C ketchup
  • ¼ C 100 percent orange juice
  • ¼ C balsamic vinegar
  • 2 Tbsp honey
  • 2 tsp deli mustard
  • 1 tsp Worcestershire sauce

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