APRON AND PANS - CHICKEN STRIPS
Ingredients
Serves 4
12 ounces skinless, boneless chicken-breast halves (or chicken legs)
1 egg, slightly beaten
1 tablespoon honey
1 teaspoon prepared mustard
2 cups cornflakes, finely crushed
Dash of black pepper
Preparation
1. Preheat oven to 450 degrees F. Cut chicken into 3-by-3 or 4-inch 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 an ungreased baking sheet.
3. Bake about 12 minutes, or until outsides are golden and chicken is no longer pink. For the extra crunchy texture, cook a little longer.
Serves 4
12 ounces skinless, boneless chicken-breast halves (or chicken legs)
1 egg, slightly beaten
1 tablespoon honey
1 teaspoon prepared mustard
2 cups cornflakes, finely crushed
Dash of black pepper
Preparation
1. Preheat oven to 450 degrees F. Cut chicken into 3-by-3 or 4-inch 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 an ungreased baking sheet.
3. Bake about 12 minutes, or until outsides are golden and chicken is no longer pink. For the extra crunchy texture, cook a little longer.
Comments
Post a Comment