Crunchy Honey Chicken Strips
1 pound skinless, boneless chicken cutlets
1 cup Kellogg’s Corn Flake Crumbs or panko bread crumbs
2 eggs, beaten
1/2 cup honey
3 tablespoons olive oil
Preheat oven to 375 degrees F. In one shallow bowl place the beaten eggs and in a second place the bread crumbs. (The egg mixture looks a little darker because I whipped in some extra honey.)
Dip the chicken in the beaten eggs and then dredge in the bread crumbs covering the chicken.
Arrange the chicken strips in a baking dish or cookie sheet. Drizzle the chicken strips with the little olive oil and honey. Bake for 35-40 minutes or until chicken strips are cooked through.
These chicken strips are great on their own or atop a green salad. For those who like to dip their chicken strips, a little extra honey or even honey mustard go great with these!
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