Thursday, June 12, 2008

Crunchy Chicken Tenders


2 lbs. Chicken Tenders or Breasts Sliced Into Strips
1/2 tsp Salt
1/4 tsp Pepper
1/4 cup Dijon Mustard
1/4 cup Low Fat Mayonnaise
6 cups Cornflakes


Heat oven to 450 degrees. In a large bowl, toss together the chicken, salt, pepper, mustard, and mayonnaise. The make the coating, pulse the cornflakes in a food processor about 10 times, or place the flakes in a sealed bag and crush with a rolling pin. Transfer the crushed flakes to a large, shallow bowl. Dredge the chicken in the cornflakes and arrange the pieces on a rack over a baking sheet. Be sure to space the pieces an inch or so apart for even cooking and browning. Bake the chicken for 15 minutes or until the tenders are cooked through and crispy on the outside. They will crispen even more as they cool.

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