One last day to enter my giveaway!
Apparently I’m in the mood for feeding kids lately. Granted, last week’s homemade ice cream is something a kid can do, but I rather enjoy my portion controlled treats, too!
This week, the wee ones were helping me in the kitchen again. And again, this is a recipe that the adults in my family enjoy, as well.
Kids who don’t eat chicken fingers are few and far between. Unfortunately, Little Miss can’t eat many commercially prepared chicken nuggets and chicken fingers because they add dairy in the breading. And some of the ingredients I read on some of the packages….
Suffice it to say that I’m much happier making the chicken fingers on my own these days — assuming that I can find the corn flake cereal that doesn’t have any spurious ingredients, that is!
Mommy’s Homemade Chicken Fingers
1 egg, lightly beaten
1 T honey
1 t mustard (I use Dijon, yellow, whatever sounds good that day)
1 c corn flake cereal, well crushed
1/4 t salt
12 oz boneless, skinless chicken breasts
Preheat the oven to 450 degrees.
Cut the chicken into 3/4 inch strips. In a shallow dish, combine the egg, honey, and mustard. In another shallow dish, stir together the corn flake crumbs, salt, and pepper.
Dip the chicken into the egg mixture, then roll them in the crumb mixture to coat evenly.
Arrange the chicken strips on a baking sheet. Bake 12 to 15 minutes or until the chicken is cooked through.
Mmmm! Unfortunately, it was gone before I could get pictures. Partly because I forgot. There are never any leftovers when I make this one though!