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4 servings


    • 12 ounces skinless and boneless chicken breasts
    • 1 egg, slightly beaten
    • 1 tablespoon honey
    • 1 teaspoon prepared mustard
    • 2 cups cornflakes, crushed
    • 1 tablespoon ground black pepper


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)

Serving Size: 1/4 of recipe (117 g)
Servings Per Recipe: 4

    Amount per serving
    Calories 178
    Calories from fat 22
    Total Fat 2 g
    Saturated Fat 1 g
    Cholesterol 102 mg
    Sodium 215 mg
    Total Carbohydrates 15 g
    Dietary Fiber 0 g
    Sugars 4 g
    Protein 22 g
    Vitamin A 8%
    Vitamin C 10%
    Calcium 2%
    Iron 8%

King County Washington Public Health

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