|Chicken Strips with Dipping Sauce|
3 boneless, skinless chicken breasts
1/2 cup cornflakes
1/2 cup Panko breadcrumbs
1/2 teaspoon dry mustard
1/4 cup grated fresh Parmesan cheese
1/4 teaspoon salt and pepper, each
1/2 cup mayonnaise
1 clove garlic, minced
1/8 cup honey
1 teaspoon Dijon mustard
Preheat oven to 400 degree F°.
In a food processor, process cornflakes until fine (or place cornflakes in a plastic bag and crush them with a rolling pin). Combine ground cornflakes and Panko breadcrumbs in a bowl. Add dry mustard, salt, pepper, and Parmesan cheese.
In a separate bowl, combine mayonnaise with minced garlic.
In a third bowl, combine honey and Dijon mustard.
Place chicken in a Ziplock plastic bag and pound with a rolling pin until ½-inch thick. Remove and cut into ¾-inch width strips.
Lather each strip with mayonnaise mixture, then coat with cornflake mixture. Place on a baking sheet lined with parchment paper. Repeat with all strips.
Bake in oven for 12 minutes or until cooked through. Serve with honey mustard dipping sauce.
|Chicken Strips with Corn Flakes|
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