Preheat oven to 450 degrees F. Either spray a large baking sheet with non-fat cooking spray or use your Silicone Baking Mats.
In a shallow bowl, combine the egg whites, Dijon mustard, and salt. In another shallow bowl or pie plate, place the bread crumbs.
Pat chicken dry with paper towels. Cut the chicken into approximately 1-inch cubes. Add the chicken cubes to the egg white mixture, tossing to coat well. Then toss and roll the chicken cubes in the bread crumbs, a few at a time, to thoroughly coat with the bread crumbs.
Transfer the breaded chicken cubes to the prepared baking sheet. Arrange them close together, but not touching. When all the chicken cubes are on the baking sheet, lightly spray them with the cooking spray. NOTE: This is the key to the oven-frying technique, as the misting of oil helps get a perfect golden crunch.
Bake for a total of approximately 15 to 20 minutes (depending on the size of your chicken cubes). Half way through the baking process, turn over the chicken cubes with a spatula or tongs. Continue baking until golden brown or until a meat thermometer registers an internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife). NOTE: You do not want to overcook these chicken cubes or they will be dry. Remove chicken from heat.
Remove from oven and place the chicken on individual serving plates or on a large platter. Serve plain or with your family's favorite dipping sauce. If you are trying to lose weight, be careful what you serve as a dip.
Makes approximately 48 chicken cubes.
* The U.S. Department of Agriculture, as well as food agencies in the United Kingdom and elsewhere, advises against washing poultry. Rinsing chicken will not remove or kill much bacteria, and the splashing of water around the sink can spread the bacteria found in raw chicken. Cooking poultry to 165 degrees Fahrenheit effectively destroys the most common culprits behind food-borne illness.
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