Instructions: Cut each chicken breast lengthwise into 5 strips and pat dry. In a shallow nonaluminum dish, combine honey, lemon juice, catsup and cumin. Add chicken strips and toss to coat well. Cover and marinate in the refrigerator for at least 1 hour or up to 8 hours. Prepare a charcoal or gas grill or preheat the broiler. Stir salt into chicken mixture. Drain chicken and discard marinade. Grill or broil the chicken for about 3-1/2 minutes per side, or until no longer pink inside.

Serves 8 as a main dish or 12 as an appetizer.

COMMENTS: These slightly sweet chicken fingers will please even the most per-snickety child. Corn Salsa for dipping is a sophisticated touch, but children may prefer to dip these in yogurt. (8 servings as a main dish; 12 servings as an appetizer)

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