Recipe: Honey Mustard Chicken Fingers
As you can probably tell if you are a frequent reader of this site, I am in fact a chicken addict. This are probably the fastest chicken tenders I have ever made. Since our store seemed to have a run on Corn Flakes, I used a Toasted Corn cereal. It didn’t really come out as crispy as it should have so I do recommend making sure you use Corn Flakes. Next, The recipe calls for 6 to 1 on the Mayo and Honey Mustard sauce. I don’t think the flavor was there so I recommend using 5 tbsp of Mayo and 2 tbsp of Honey Mustard.
Prep Time: 15 minutes Cook Time: 10 minutes
Ingredients
- 6 Tbsp. Hellmann’s® or Best Foods® Light Mayonnaise
- 1 Tbsp. Honey Mustard
- 1 lb. boneless, skinless chicken breasts, cut into strips
- 1-1/2 cups finely crushed corn flakes
- 1/4 cup grated Parmesan cheese
Directions
- Preheat oven to 425°. Combine Mayonnaise and Honey Mustard in medium bowl; reserve 1/2 for dipping.
- Add chicken to remaining mayonnaise mixture; stir to coat. Mix corn flakes with Parmesan Cheese, then roll chicken in crumbs.
- Arrange on ungreased baking sheet. Bake 10-12 minutes or until chicken is thoroughly cooked. Serve with reserved honey mustard sauce.
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Both of the books are fantastic and useful and I love the recipes! The Munch Puzzle Sandwich Cutters, and Kid’s Bento Box and Kid’s Chopsticks are fun to use.