Ingredients Jump to Instructions ↓

  1. 1 1/4 pound boneless, skinless chicken breasts, cut across into 1/2-inch pieces

  2. 1/2 cup lowfat buttermilk

  3. Cooking spray

  4. 4 cups whole-grain corn cereal (recommended: Corn Chex or cornflakes)

  5. 1/4 teaspoon salt

  6. Freshly ground pepper

  7. Honey -Mustard Sauce, recipe follows

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees F. Combine the chicken and buttermilk in a shallow dish. Cover and chill for 15 minutes.

  2. Spray a baking sheet with cooking spray. Put the cereal in a sealed plastic bag and crush with a rolling pin. Transfer the crumbs to a shallow dish. Season the chicken with the salt and a few grinds of pepper. Dip each piece of chicken in the cereal to fully coat and arrange on the baking sheet. Bake until cooked through, about 8 minutes. Leave the chicken on the baking sheet to cool slightly. It will become crispier.

  3. Serve with the mustard sauce.

  4. Honey-Mustard Sauce:

  5. ½ cup Dijon mustard 1 tablespoon mayonnaise 3 tablespoons honey In a small bowl, stir together the mustard and mayonnaise until smooth. Stir in the honey.


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