Crunchy Chicken Fingers
Cornflakes add crunch to these chicken fingers without having to fry them. Just bake and serve for dinner.
Ingredients
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12 ounces skinless, boneless chicken-breast halves
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1 egg, lightly beaten
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1 tablespoon honey
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1 teaspoon yellow mustard
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1 cup packaged cornflake crumbs or 2 cups cornflakes, finely crushed
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1/4 teaspoon salt
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Dash ground black pepper
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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.
Nutrition information
Calories 179, Total Fat 2 g, Carbohydrate 16 g, Fiber 0 g, Protein 22 g. Daily Values: Calcium 0%.
Percent Daily Values are based on a 2,000 calorie diet
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