Chicken Fingers

Justin said these qualify for "Brooke's Top Ten." I don't know what the other nine are. . .
Super Easy, super fast. And heathy! Sort of. I didn't plan ahead for this one, so I had to substitute a few things.

Chicken Fingers
from Cook This, Not That! 2010, p. 86

• 1 lb boneless, skinless chicken tenders
• Salt and black pepper to taste
• 3 Egg whites, lightly beaten
• 2 cups panko bread crumbs (I used crushed Stovetop instead)
• 2 Tbsp Dijon mustard
• 1 tsp chipotle pepper puree (optional- didn't have it on hand, but I want to use it next time)
• 1 Tbsp honey

Preheat the oven to 450 degrees. Season the chicken with salt and pepper. Place the egg whites in a shallow bowl. Place the crumbs on a plate and season those, too. Dip the chicken tenders into the egg, then toss in the crumbs, being sure to coat fully.
Place the breaded chicken pieces on a baking sheet coated with nonstick cooking spray and bake for 10-12 minutes, (I did 15-ish with fries baking at the same time) until the crumbs have browned and the chicken is firm.
Combine the mustard, chipotle, and honey in a large bowl. toss the cooked chicken tenders in the mixture so they are all evenly coated with spicy-sweet sauce.
Makes 4 servings.