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from Michelle's cookbook

Jamaican Chicken Fingers with Honey-Mustard Sauce




  • 1 pound boneless, skinless chicken breasts
  • 2 egg whites
  • 1 tablespoon honey
  • 3 cups Kellogg's Corn FlakesĀ® cereal
  • 1 1/2 teaspoons jerk seasoning
  • 1/2 cup fat-free honey-mustard salad dressing
  • 1 teaspoon grated lime peel
  • 2 mangoes, seeded, peeled and sliced
  • Preparation:
    1. . Trim fat from chicken. Cut each chicken piece lengthwise into 3/4-inch-wide strips. In shallow dish whisk together egg whites and honey. In another shallow dish combine cereal and jerk seasoning.
    2. 2. Dip chicken pieces in egg mixture. Roll in cereal mixture. Place in single layer on ungreased baking sheet. 3. Bake at 450Ā°F for 11 to 13 minutes or until tender and no longer pink. In small bowl stir together salad dressing and lime peel. Serve chicken and mango slices with salad dressing mixture. NOTE: This recipe can also be served as an appetizer. It makes 12 appetizer servings.

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    modified: 2013.08.05 | created: 2012.01.16

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