Chicken fingers are one of my favorite foods and I’m actually thrilled that I found a way to enjoy them without worrying about the extra calories and fat that come with the usual recipe. This recipe was a very pleasant surprise for me. The chicken cooked perfectly and was moist and tender on the inside and crunchy on the outside. Easy, fast, healthy and very very tasty.
In a bowl mix well the orange juice, the mustard and the agave syrup and marinate the chicken stripes for at least 1/2 hour.
In an another bowl mix the crushed corn flakes, the orange zest, the basil and the salt and pepper. Coat the chicken stripes with the cereal mixture and put them in a tray lined with baking sheet. Bake at 180 degrees for 20 minutes on one side and then turn and bake for another 10 minutes (or until the chicken is cooked through).
Combine low fat yogurt, mustard and agave syrup to make the dipping sauce and serve with a side of fresh green salad.