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Chicken Fingers
1 egg
½ c. milk
¼ tsp Dijon style mustard
¼ tsp salt
¼ tsp black pepper
½ cup flour
2 cups corn flakes crumbs
1 ½ lbs boneless chicken breasts
1 ½ T. margarine melted
Cut chicken breasts into 1 ½ x 1 inch pieces. Whisk together egg, milk, mustard, salt and pepper in a small bowl. Dip chicken pieces into egg mixture, then corn flakes crumbs to coat completely. Place chicken fingers on ungreased baking sheet. Lightly brush chicken with melted margarine. Bake at 350 degrees for 20 minutes or until the chicken is cooked through and the coating is crispy. Serve with honey mustard sauce and lightly cooked broccoli flowerets if you wish.