2 egg whites

1 Tbsp Dijon mustard

2 tsp cornstarch

3/4 tsp garlic salt

1/4 tsp pepper

1 cup panko (Japanese breadcrumbs)

1/4 cup chopped fresh parsley ( I didn’t have any, so I omitted this)

1 1/2 pounds chicken breast tenders (I cut chicken breasts into 1 inch cubes)

Preheat oven to 400.

Combine first 5 ingredients in a large bowl, stirring with a whisk.  Combine panko and parsley in a shallow dish.

Dip each tender in egg white mixture.  Dredge chicken in panko mixture, pressing firmly to coat.  Place chicken on a wire rack; let stand 10 minutes.  While chicken stands, place baking sheet in oven to heat.

Coat chicken tenders well with cooking spray.  Place chicken on hot pan in a single layer.  Bake at 4o0 for 20 minutes or until chicken is done.  Serve with honey mustard, if desired.

Makes 4 servings of 2 tenders each for 5 ww pts or 6 pts plus