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Baked Crispy Chicken Fingers

1 1/2 lb. chicken breasts or tenders cut into long fingers
  or strips
1/2 c buttermilk
1/2 c HODGSON MILL UNPROCESSED WHEAT BRAN
1/2 c dry herb stuffing or seasoned bread crumbs, crushed
1/4 tsp salt
1/4 tsp pepper
1/4 tsp thyme
2 Tbsp. grated parmesan cheese

Honey Mustard Sauce
 
1/3 c honey
1/3 c Dijon mustard

Preheat oven to 450 degrees F.

Soak chicken pieces in buttermilk for 15 - 20 minutes. Blend together the remaining ingredients and place on a plate or shallow pan. Roll chicken fingers in dry ingredients. Spray baking sheet with cooking spray and place coated chicken on sheet. Bake five minutes on each side or until done.

Serve with dipping sauces.

Makes 6 servings. Each serving (including sauce): 204 calories; 3 g. dietary fiber; 27 g. carbohydrates; 19 g. protein; 3 g. fat; less than 1 g. saturated fat; 39 mg. cholesterol; 352 mg. sodium.