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    Baked Honey-Mustard Chicken Fingers

    6 cups Corn Chex cereal *
    1/2 cup mayonnaise
    1/2 cup honey
    1/3 cup yellow mustard
    1 lb boneless skinless chicken breasts, cut into strips

    Dipping Sauce
    2 tablespoons honey
    2 tablespoons yellow mustard

    Heat oven to 375°F. Line 2 cookie sheets with cooking parchment paper.
    Place cereal in large food-storage plastic bag; crush cereal using rolling pin. Place cereal in wide shallow dish. In another wide shallow dish, stir together mayonnaise, 1/2 cup honey and 1/3 cup mustard.
    Dip chicken strips in mayonnaise mixture, then in crushed cereal to coat; place on cookie sheets, spacing chicken evenly apart.
    Bake 1 sheet at a time about 25 minutes or until chicken is no longer pink in center and coating is crisp. Remove from oven; cool slightly before serving.
    Meanwhile, stir together 2 tablespoons each honey and mustard.
    Serve chicken with sauce for dipping.

    *Use any plain flavor of Chex cereal you like. I like the sweet, toasty flavor of the corn-flavored one for this recipe.

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