I was proud of Abby for looking one of her fears in the face this week: RAW CHICKEN! She really showed it who was boss. One of my favorite things about this recipe was the fact that it was dipped in mustard before it was "breaded." That really gave it some great flavor! This was a great alternative to the stuff you can buy at restaurants or even the grocery store, when you don't quite know the quality of the chicken you are eating. We knew exactly what we were eating!
You will notice that the original recipe calls for you to bake the chicken, but we didn't want to wait that long, so we pan-fried it for a couple minutes on each side before baking to reduce cook time. This added some extra oil to the chicken, plus it was a difficult to keep the "breading" on, but was still yummy!
Year of Yum Rating: 4 STARS
INGREDIENTS (Exactly how we made it...thanks, Abby. You're funny.)
1.37 lbs of chicken, cut into strips
a little jar of brown mustard
4 c crushed corn flakes...this is dangerous if done by hand!:)
2 TBSP olive oil
salt & pepper
400 degree oven
DIRECTIONS
1. Toss chicken with mustard to coat.
2. In another bowl, mix cereal, oil, and salt & pepper.
3. Coat mustard chicken with cereal mixture.
4. Put in oven in a casserole dish. Bake for 45-50 minutes.
5. Time saver: fry 1 min. each side, then but in baking dish for 20 minutes
It was a cold evening, so Abs and I got cozy with some hot green tea.
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