1 lb. chicken tenders or boneless, skinless chicken breast, cut into thin strips  3 Tbsp. Dijon mustard  2 1/2 c cornflakes  2 teaspoon minced fresh sage  1 teaspoon minced fresh thyme BBQ or honey-mustard sauce (optional)  1. Preheat oven to 400°F. Line a baking sheet with parchment paper and spray with nonstick cooking spray. Using a pastry brush, coat each piece of chicken with Dijon mustard. 2. In a food processor or blender, combine the cornflakes, sage, thyme, and salt and pepper to taste. Pulse to a coarse meal and transfer to a shallow dish. Dredge each chicken strip in the                  cornflake mixture until evenly coated. Place on baking sheet and bake until cooked through, 8 to 10 minutes. Serve with dipping sauce, if desired.  Makes 4 servings. Per serving: 170 cal. 0.5 g fat (0 g sat fat), 15 g carbs, 1 g fiber, 360 mg sodium, 27 g protein          

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