Chicken Fingers with Honey Mustard Sauce

Serves 4. Prep time: 15 minutes. Total time: 30 minutes


  • 500 g boneless, skinless chicken breasts
  • 2 egg whites
  • 1 tbsp honey
  • 3 cups Kellogg’s cornflakes, crushed
  • 1/2 tsp paprika
  • 1/4 tsp cayenne pepper
  • Salt and pepper to season
  • 1/2 cup honey mustard salad dressing
  • 1 tsp lime zest
  • 2 mangoes, seeded, peeled and sliced

Cooking Process

  1. Cut each chicken piece lengthwise into 2 cm wide strips. In shallow dish. In another shallow dish combine cereal and seasoning.
  2. Dip chicken pieces in egg mixture. Roll in cereal mixture. Place it in a single layer on ungreased baking sheet.
  3. Bake at 200 degrees Celsius for 15-20 minutes or until tender and no longer pink.
  4. In a small bowl stir-along with salad dressing and lime zest.
  5. Serve chicken and mango slices with salad dressing mixture.


This recipe can also be served as an appetizer. It makes 12 appetizer servings.

Chicken Fingers with Honey Mustard Sauce

Bon Apetite!

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Chicken Fingers with Honey Mustard Sauce