Preheat oven to 350 F. Line a rimmed baking sheet with foil, then set a large wire rack on it. Coat the rack with cooking spray.

Remove the chicken from the marinade, shaking off any excess, and thread onto six 12-inch bamboo skewers, dividing evenly. Dip the chicken into the egg mixture, coating both sides. Place in the breadcrumb mixture one at a time, sprinkle with crumbs to cover and press so the coating adheres to both sides. Gently shake off any excess crumbs and place the skewers on the prepared rack.

Bake the chicken, turning halfway through, until golden brown and the juices run clear, about 25 minutes.

Meanwhile, prepare the dipping sauce: Place onion in a food processor fitted with a metal blade and process until smooth, stopping to scrape down the sides as needed. Add vinegar, honey, mustard, salt and pepper; process until smooth. With the motor running, add oil through the feed tube in a slow, steady stream until the mixture is thick and well combined. Taste and adjust seasoning with more honey, salt and/or pepper, if desired.

Serve the chicken with the dipping sauce.

To make ahead: Prepare the chicken up to 4 hours ahead and refrigerate; serve cold. Cover and refrigerate the sauce for up to 3 days. Serve at room temperature.

Tip: To make your own dry breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. Spread breadcrumbs on a baking sheet and bake at 250 F until dry, about 10 to 15 minutes. One slice of bread makes about 1/3 cup dry breadcrumbs.

Recipe Nutrition:

Per serving: 351 calories; 18 g fat (2 g sat, 10 g mono); 63 mg cholesterol; 20 g carbohydrate; 3 g added sugars; 28 g protein; 2 g fiber; 309 mg sodium; 255 mg potassium

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)