June 23: Cornflake-Crusted Chicken Fingers

There are some days when I just don't feel like cooking anything adventurous. I know. Surprising. It is then that I turn to these quick and easy chicken fingers. I found this recipe several years ago in Fitness Magazine, and have probably made them 10 times. Probably not the most exciting recipe to follow, but it is quick, easy and better for you than regular chicken fingers.

Yes, Corn Flakes, I endorse you for this recipe. 

Basic Ingredients:
12 oz. skinless, boneless chicken-breast halves
1 egg, slightly beaten
1 tbsp honey
1 tsp mustard
2 cups cornflakes, finely crushed (I pour them in a Ziploc bag and crush with a rolling pin)
black pepper to taste


Preheat the oven to 450 degrees. Cut chicken breasts into strips. Combine egg, honey, and mustard in one dish.

Honey mustard goodness. 

In another dish, stir together cornflake crumbs and pepper. Dip chicken strips into egg mixture, then roll in crumb mixture. Spread the chicken strips on a baking sheet.

No boot-shaped McNugget, but there are a couple fun shapes in there. 

Bake for 12 minutes or until chicken is no longer pink.

Crunchy goodness. 

The chicken strips are nice and crispy without all the extra fat from regular bread crumbs or from frying. They are delicious with many different sauces -- buffalo sauce, BBQ sauce, ranch, mustard, ketchup -- or all of them.

The butter and sour cream were for baked potatoes. But I bet they'd go good with these chicken fingers too.