Wednesday, May 22, 2013

Corn flake chicken (yum!)

12 ounces skinless, boneless chicken-breast halves
1 egg
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.

No comments:

Post a Comment