I made these for dinner, 7-14-2011 and instead of using an egg I used....mayo!! what I noticed was that the chicken was more tender..but the cornflakes didn't stick as well..so... I probably will not be doing that again! The nice thing about this chicken recipe is that its fast and easy and...cheap! My children love the honey and sweetness in these chicken fingers. Served this with a mixed vegetable and honey mustard dipping sauce.
kid friendly rating 5 stars...with the right dipping sauce!!
These chicken fingers are bland, but extremely crunchy. Watch your cooking time, I had to add another oh...5 minutes or more to mine tonight. Definitely needed a sauce, good thing I picked up a bottle of honey mustard! Served this with corn and a small salad. All in all a good easy meal!! I will be making these again!
Ingredients
12 ounces skinless, boneless chicken-breast halves
1 egg, lightly beaten
1 tablespoon honey
1 teaspoon yellow mustard
1 cup packaged cornflake crumbs or 2 cups cornflakes, finely crushed
1/4 teaspoon salt
Dash ground black pepper
Ketchup (optional)
Directions
1. Heat oven to 450 degrees F. Cut chicken into 3/4-inch strips. In a shallow dish, combine the egg, honey, and mustard. In another shallow dish stir together cornflake crumbs, salt, and pepper. Dip chicken strips into the egg mixture; roll them in crumb mixture to coat evenly.
2. Arrange chicken strips on a baking sheet. Lightly spray with nonstick cooking spray. Bake 12 to 15 minutes, or until chicken is cooked through. Serve with ketchup, if desired.
Below is the Link:
No comments:
Post a Comment