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

1. Preheat oven to 425°. Combine Mayonnaise and Honey Mustard in medium bowl; reserve 1/2 for dipping.
2. Add chicken to remaining mayonnaise mixture; stir to coat.  Mix corn flakes with Parmesan Cheese, then roll chicken in crumbs.
3. 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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