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| 1/2 Tasse | bread crumbs |
| 1/4 Tasse | yellow cornmeal |
| 1/2 Teelöffel | Onion salt |
| 1/2 Teelöffel | paprika |
| 1/4 Teelöffel | mustard dry |
| 1/8 Teelöffel | garlic powdered |
| 1/8 Teelöffel | pepper |
| 1 gross | egg |
| 1 Esslöffel | margarine melted |
| 1 Esslöffel | water |
| 4 | Skinless, boneless chicken breast halves |
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(from Healthy Meals in Minutes)
Preheat oven to 425. Spray a lg baking sheet with vegetable cooking spray. On a sheet of waxed paper, combine 1st seven ingredients. Mix well. In sm bowl, beat together egg, marg, and water. Slice each chicken breast half into 8 equal chunks. Dip each into egg mixture; dredge in crumb mixture. Place chicken on prepared baking sheet. Bake, turning once, until cooked through and no longer pink, about 15 minutes. Serve immediately.
Honey-Mustard Dipping Sauce
In saucepan combine 1/2 cup honey, 1/4 cup prepared mustard, 2 tablespoons water, 1 tablespoon reduced-sodium soy sauce, and 1/2 teaspoon cornstarch. Cook over med heat, stirring freq until mixture boils. Transfer to a sm bowl and cool slightly.
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