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Prep 15min
Total40min
Servings6
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Ingredients
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
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Steps
1
Heat oven to 375°F. Line 2 cookie sheets with cooking parchment paper.
2
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.
3
Dip chicken strips in mayonnaise mixture, then in crushed cereal to coat; place on cookie sheets, spacing chicken evenly apart.
4
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.
5
Meanwhile, stir together 2 tablespoons each honey and mustard.
6
Serve chicken with sauce for dipping.
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Use any plain flavor of Chex® cereal you like. I like the sweet, toasty flavor of the corn-flavored one for this recipe.
These chicken fingers make a great game-day snack or even a weeknight meal. For dinner, just add a green vegetable or salad on the side to make it a meal.
You can sub maple syrup for the honey in this dish with fine results.
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