Cornflake Chicken Tenders
Looking for a little extra crunch to your chicken breast? This is the perfect, fast, easy, and economical recipe to spice things up in the kitchen. Honey and mustard are used as a dip to add extra flavour without adding fat. For an Italian twist, try adding half a teaspoon of dried basil and oregano to the cornflake mixture.
Ingredients:
| Chicken breast | 2 each | 2 each |
| Cornflakes | 1 cup | 250 mL |
| Dijon mustard | 2 Tbsp | 30 mL |
| Worcestershire sauce | 1 tsp | 5 mL |
| Garlic powder | 1 tsp | 5 mL |
| Pepper | ½ tsp | 2.5 mL |
| Egg | 1 each | 1 each |
| Cheddar cheese, shredded | 1 cup | 250 mL |
| Honey Mustard Dip: | ||
| Dijon mustard | 2 Tbsp | 30 mL |
| Honey | 1 Tbsp | 15 mL |
| Lemon juice | 1 Tbsp | 15 mL |
| Plain yogurt | ½ cup | 125 mL |
Directions:
- Preheat oven to 400 degrees Fahrenheit.
- In a small bowl, whisk the mustard, Worcestershire sauce, and egg.
- In a medium bowl, crush the cornflakes.
- Add the cheddar cheese, garlic powder, salt, and pepper to the cornflakes.
- Cut the chicken into strips, widthwise.
- Coat each chicken breast strip in the egg mixture, then coat with the cornflake mixture and place in a 9×11 baking pan.
- Once all chicken strips are coated, place in preheated oven and bake for 15-25 minutes depending on the thickness of the strips.
- For the honey mustard dip, simply whisk all ingredients together.
Makes 4 servings (214 g / serving) 1 serving = 3-4 chicken strips
