| Ingredients: |  |
| |
 |
12
ounces skinless and boneless chicken breasts |
|
|
|
|
|
1
teaspoon prepared mustard |
|
2 cups
cornflakes, crushed |
|
1
tablespoon ground black pepper
|
| Directions: |
| |
| 1. | Preheat
oven to 450º. |
| 2. |
Cut
chicken into 1 inch chunks. |
| 3. |
In a
small bowl, using a fork, combine egg, honey and mustard. |
| 4. |
In a
medium sized bowl, add the crushed cornflakes and toss with the pepper. |
| 5. |
Dip
chicken pieces in egg mixture then roll in cornflakes until covered. |
| 6. |
Place
chicken on an ungreased baking sheet and bake for 15 minutes or until cooked through
and no longer pink in the center.
|
| Serve
with your favorite lowfat dipping sauce (optional) |
