4 cups whole-grain corn cereal (recommended: Corn Chex or cornflakes)
0.5 cup dijon mustard
3 tablespoons honey
0.5 cup buttermilk low-fat
1 tablespoon mayonnaise
4 servings pepper freshly ground
0.3 teaspoon salt
1.3 pound chicken breasts boneless skinless
Equipment
bowl
baking sheet
oven
ziploc bags
rolling pin
Directions
Watch how to make this recipe.
Preheat oven to 400 degrees F.
Combine the chicken and buttermilk in a shallow dish. Cover and chill for 15 minutes.
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.
Serve with the mustard sauce.
In a small bowl, stir together the mustard and mayonnaise until smooth. Stir in the honey.
