Cheesy Chicken Crunchers

Crushed cornflakes give these baked chicken strips their crunch. Recipe created by Chef Jon Ashton of Orlando, Florida.

Recipe Ingredients:

1 cup all-purpose flour
Salt
Pepper
4 large egg whites
1/2 cup 2% reduced fat milk
1 1/2 cups crushed cornflakes
1 cup (4-ounces) reduced fat, shredded Cheddar cheese
6 chicken breast filets; cut into strips
Non-stick cooking spray

Cooking Directions:

1. Preheat oven to 375°F (190°C). Set up three bowls with the following: 1) flour mixed with a pinch of salt and pepper; 2) an egg-wash; made by beating the eggs and milk together; 3) cornflakes mixed with cheese.
2. Coat a 13 x 9-inch baking pan with non-stick cooking spray.
3. Dip chicken pieces in flour, then into the egg-wash, then roll in the cheesy-flakes mixture, coating the entire piece of chicken and place on the baking pan. Discard any unused cornflake mixture after coating chicken.
4. Bake for 25 minutes, turning halfway through to ensure even browning.
5. Serve with ketchup or BBQ sauce for dipping, if desired.
   

Makes 4 to 6 servings.

Recipe and photograph provided courtesy of 3-A-Day of Dairy.