Preheat oven to 400°F and spray a large baking sheet with nonstick cooking spray. Cut chicken into about 28 long, ragged strips and coat each lightly with taco seasoning mix, shaking off any excess. Dip in beaten egg, then cornflake crumbs; place on prepared baking sheet. Bake for 10 to 12 minutes or until chicken reaches 165°F on a meat thermometer. Place a tomato wedge on the end of each ?finger? and serve with ?blood-red? taco sauce.
Makes 14 servings.
Nutrition Per Serving: 170 calories, 22 g protein, 3.5 g total fat (1 g sat., 0 g trans), 10 g carbohydrate, 0 g fiber, 1 g sugar, 110 mg cholesterol, 370 mg sodium, 4 points
