Lowfatcornflakechickentenderswithhoneymustardsauce Recipes

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LOW-FAT CORNFLAKE CHICKEN TENDERS WITH HONEY MUSTARD SAUCE



Low-Fat Cornflake Chicken Tenders With Honey Mustard Sauce image

This is a delicious "unfried" fried chicken recipe. Chicken tenders are dipped in cornflakes and baked in the oven. I recommend placing the cornflakes in a ziploc bag and using a rolling pin to crunch the cornflakes into very tiny pieces (to help coat the chicken better). Honey and mustard are used to give the chicken extra flavor without adding any extra fat. Be sure to watch these carefully because the cornflakes can burn easily in the oven. For an Italian twist try adding 1/2 teaspoon dried basil and oregano to the cornflake mixture. Or, add a pinch of chipotle chili powder for a Mexican twist. Enjoy!

Provided by StephanieNS

Categories     Chicken

Time 22m

Yield 4 serving(s)

Number Of Ingredients 8

20 ounces chicken strips
1 egg, slightly beaten
1 tablespoon honey
1 teaspoon prepared yellow mustard
2 cups corn flakes, finely crushed
1 dash black pepper
1/4 cup Dijon mustard
1 teaspoon honey

Steps:

  • Preheat oven to 450 degrees F.
  • In a shallow dish combine egg, honey, and yellow mustard.
  • In separate bowl stir together crushed cornflake crumbs and pepper.
  • Dip chicken strips into egg mixture and then roll in the crumb mixture to coat the chicken.
  • Arrange chicken strips on ungreased baking sheet.
  • Bake about 12 minutes until outside are golden and chicken is no longer pink.
  • For honey mustard sauce, just stir the dijon mustard and 1 tsp honey together.

SHEET-PAN HONEY MUSTARD CHICKEN



Sheet-Pan Honey Mustard Chicken image

This sheet-pan chicken is an easy gluten-free, low-carb meal ideal for busy weekdays. The chicken is tender, juicy and so delicious! It's now on the list of our favorite meals. You can substitute any low-carb vegetable for green beans. -Denise Browning, San Antonio, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 13

6 bone-in chicken thighs (about 2-1/4 pounds)
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 medium lemons
1/3 cup olive oil
1/3 cup honey
3 tablespoons Dijon mustard
4 garlic cloves, minced
1 teaspoon paprika
1/2 cup water
1/2 pound fresh green beans, trimmed
6 miniature sweet peppers, sliced into rings
1/4 cup pomegranate seeds, optional

Steps:

  • Preheat oven to 425°. Place chicken in a greased 15x10x1-in. baking pan. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Thinly slice 1 lemon; place over chicken. Cut remaining lemon crosswise in half; squeeze juice into a small bowl. Whisk in oil, honey, mustard, garlic and paprika. Pour half the sauce over chicken; reserve remaining sauce for beans. Pour water into pan. Bake 25 minutes., Meanwhile, combine beans, sweet peppers, remaining sauce, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Arrange vegetables around chicken in pan. Bake until a thermometer inserted in chicken reads 170°-175° and beans are tender, 15-20 minutes. If desired, sprinkle with pomegranate seeds.

Nutrition Facts : Calories 419 calories, Fat 26g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 548mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 2g fiber), Protein 24g protein.

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