Amy's Chicken Tenders w/Honey Mustard Sauce

CHICKEN TENDERS WITH HONEY MUSTARD SAUCE (LOW FAT, TOO!)

Tenders:
1.5 lbs boneless, skinless chicken breast (sliced into tenders)
3 cups cornflakes
1 tsp Poultry seasoning
1/8 tsp black pepper
1/2 cup eggbeaters (or can substitute 2 beaten eggs)
3 T milk
PAM spray

Sauce:
1/4 cup plus 2T lite mayonnaise
3 T honey
3 T spicy brown mustard
2 T lemon juice

Preheat oven to 400.

In a large freezer bag, combine corn flakes, poultry seasoning and pepper. Seal bag and use a rolling pin to crush mixture into crumbs. Set aside.

In a shallow dish, combine eggbeaters and milk...beat lightly.

Dip each chicken tender into the eggbeaters/milk mixture, then into the cornflake mixture--coat well.

Place on cookie sheet sprayed with PAM. When pan is full of tenders, spray tops with PAM as well.

Bake for 18 minutes or until golden brown.

To make honey mustard sauce, whisk ingredients together and refrigerate. This will keep for several days.