Low Carb

Directions:
Combine the lemon juice, soy sauce, mustard, oil and cayenne pepper in a medium-sized bowl.

Add the chicken strips and toss well to coat.

Cover and refrigerate at least 1 hour, tossing occasionally.

Preheat the broiler and lightly grease the broiler pan rack. Place the chicken strips on the rack about 1 inch apart and broil 4-5 inches from the heat for 5 minutes, brushing once with the soy sauce mixture halfway through the cooking. Turn the chicken and broil 5 minutes longer, again brushing with the soy sauce mixture halfway through.

Yield -- 4 servings (4 chicken fingers each)