Chicken Fingers with Chipotle Honey Sauce

This is from Cook This Not That (Kitchen Survival Guide). Definitely check out this cookbook!
I made these tonight and they were very easy and fast to make!
(Alisa, I wanted to post this on your other blog in response to your post. Feel free to repost there if you want).

Makes 4 servings. $2/serving.
Compare to Chili's Crispy Honey-Chipotle Crispers and save 1,680 calories, 4000 mg sodium, and $6.99!!!!

You'll Need:
1 lb boneless, skinless chicken tenders
salt & black pepper to taste
3 egg whites, lightly beaten
2 cups panko bread crumbs (find in asian section of supermarket. These give crunch without having to fry in bubbling fat. I found these at HEB.)
2 Tbsp Dijon mustard
1 tsp chipotle pepper puree. (you can also just use the "juice" from canned chipotle peppers. Also, if young kids will be eating, leave this out or set aside for adults)

1 Tbsp honey

How to Make it:
Place egg whites in shallow bowl and beat.
Place crumbs on a plate and season with s&p.

Preheat oven to 425 degrees. Season chicken with salt & pepper.
Dip chicken tenders into egg, then toss in the crumbs, being sure to coat fully.
Place breaded chicken pieces on baking sheet coasted with nonstick cooking spray and bake for 20-30 minutes, until crumbs have browned and chicken is firm.
 While cooking, combine mustard, chipotle, & honey in large bowl. You can either toss the cooked chicken tenders in the mixture so they are all evenly coated with the sauce or you can just drizzle the sauce over the chicken.