CRUNCHY CHICKEN FINGERS

Cooking oil spray                                 2 eggs

1 cup all-purpose flour                        ¼ cup skim or low-fat milk

¼ teaspoon black pepper                      1 cup toasted wheat germ

¼ teaspoon salt                                    4 skinless, boneless chicken breast                                                                 halves

1. Preheat the oven to 400 degrees.
2. Spray the cookie sheet with cooking oil spray.
3. Place the flour, black pepper, and salt in the plastic bag.  Seal the bag and shake it to mix the ingredients well.  Set aside.
4. Whisk the eggs and milk together in one of the bowls, using the wire whip.
5. Place the wheat germ in the other bowl.
6. On the cutting board, use the paring knife to cut the chicken into strips, about 4 inches long by ½ - inch wide.
7. Put the chicken fingers into the plastic bag with the flour mixture.  Seal the bag and shake.  When all the pieces are coated with flour, remove the chicken from the bag.
8. Using the fork, dip the chicken strips, two at a time, into the egg mixture, then into the wheat germ.
9. Place the chicken fingers in a single layer on the cookie sheet.
10. Bake for 10 to 12 minutes, or until lightly golden brown.  Remove the cookie sheet from the oven using oven mitts.
11. Serve with your favorite sauce, if desired.