Wednesday, May 22, 2013
Corn flake chicken (yum!)
12 ounces skinless, boneless chicken-breast halves
1 tablespoon honey
1 teaspoon mustard
2 cups cornflakes, finely crushed
Dash of black pepper
1. Preheat oven to 450 degrees. Cut chicken into "skinny" strips. In a shallow dish, combine egg, honey, and mustard. In another dish, stir together cornflake crumbs and pepper.
2. Dip chicken strips into the egg mixture; roll in crumb mixture to coat. Arrange chicken strips on a baking sheet.
3. Bake about 15 minutes, or until outsides are golden and chicken is no longer pink on the inside.