Crunchy Chicken Fingers

12 oz skinless, boneless chicken breast halves

1 egg, lightly beaten

1 tbsp honey

1 tsp yellow mustard

1 cup package cornflake crumbs or 2 cups cornflakes, finely crushed

1/4 tsp salt

dash black pepper

1.  Heat over to 450 degrees.  Cut chicken into 3/4 inch strips.  In a shallow dish, combine the egg, honey, and mustard.  In another shallow dish, stir together cornflake crumbs, salt and pepper.  Dip chicken strips into the egg mixture; roll them in crumb mixture to coat evenly.

2.  Arrange chicken strips on a baking sheet.  Lightly spray with nonstick cooking spray.  Bake 12 to 15 minutes or until chicken is cooked through.