Savory Chicken Strips
|Skinless boneless chicken breast halves||2 Large|
|Coarsely crushed cornflakes||1⁄3 Cup (5.33 tbs)|
|Yellow cornmeal||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||1 Tablespoon|
|Ground red pepper||1⁄8 Teaspoon|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Milk||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
|Butter/Margarine||2 Tablespoon, melted|
|Plain yogurt||1⁄2 Cup (8 tbs)|
|Prepared mustard/Dijon style mustard||1 Tablespoon|
|Granulated sugar||1 Teaspoon|
Rinse chicken; pat dry with paper towels.
Cut chicken into 3 1/2x 1-inch pieces.
In a shallow bowl or pie plate combine crushed cornflakes, cornmeal, Parmesan cheese, salt, and, if desired, red pepper.
Dip each chicken piece in flour, then in a little milk.
Roll in cornmeal mixture to coat.
Place chicken on a greased baking sheet.
Drizzle with melted butter.