Almond Crusted Chicken Fingers with Honey Mustard Dipping Sauce

Derrick found this recipe in a Beach Body newsletter, so not only were they delicious with the nice toasted almond flavor, but they are also healthy!

3 tablespoons honey
2 tablespoons dijon mustard
2 teaspoons rice wine vinegar
(or you could use honey mustard instead of the above ingredients)
olive oil cooking spray
2 large eggs
2 tablespoons water
1 pound chicken tenders
1 cup whole wheat Panko bread crumbs
1/2 cup almonds, finely chopped
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Combine honey, dijon mustard, and rice vinegar in a small bowl.  Mix well and chill.
Preheat oven to 400 degrees.  Line baking sheet with foil.  Spray with cooking spray.
Place eggs and water in medium shallow bowl.  Beat lightly.
Soak chicken pieces in egg mixture.  Set aside.
Combine bread crumbs, almonds, salt, and black pepper in large resealable plastic bag and shake to combine.
Working with a few pieces at a time, lift chicken from egg mixture, letting excess drip back into bowl and drop into bag containing bread crumb mixture.  Seal bag and shake to coat.  Repeat with remaining chicken.
Place chicken on baking sheet.  Bake 18-20 minutes or until cooked through and golden brown, turning once halfway through.
Serve with honey mustard dipping sauce.