1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup reduced-fat mayonnaise
1/3 cup Dijon mustard
1/3 cup honey
1 package (20 oz) boneless skinless chicken breasts, cut into 25 (1 1/4-inch) pieces
1. Heat oven to 400°F. Spray cookie sheet with sides with cooking spray.
2. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet. Add salt and pepper; shake to mix. Pour into medium bowl.
3. In small bowl, mix mayonnaise, mustard and honey.
4. In medium bowl, stir 1/4 cup of the mustard mixture and the chicken to coat chicken thoroughly. Toss chicken in cereal mixture to coat. Place on cookie sheet.
5. Bake 10 minutes; turn chicken. Bake 8 to 10 minutes longer or until chicken is no longer pink in center.
6. Serve chicken nuggets with reserved sauce for dipping.
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