Zesty Chicken Strips

Course Main Course


  • 3-4 boneless skinless chicken breasts or equivalent tenders
  • 3-4 cups corn flakes cereal
  • 2-4 eggs
  • 1 1/2 tbsp FRENCH PANTRY Zesty Mediterranean Herb Blend
  • 1/4 tsp salt
  • 1/4 tsp pepper


  • Preheat oven to 425°F and place a Large bonMAT on a Large Perforated Baking Sheet and set aside.
  • Cut chicken breasts into equal sized strips or nuggets. In Stainless Mixing Bowl, whisk 2 eggs (depending on number chicken breasts you may need more eggs), set aside.
  • Pour a few cups of the cereal on the Roul’Pat and fold one end over the top. Using your Beechwood Rolling Pin, roll over the cereal to crush – taking care not to press a crease in the mat. Transfer the cereal to another stainless mixing bowl.  Add the herb blend, salt and pepper to the cereal and combine.
  • Dip chicken pieces first in egg, then in cereal mixture.  Place coated pieces on the bonMAT and bake for 15-20 minutes or until cooked through.
  • This is delicious when made with no herb blend as well – or choose a different herb blend to put a different spin on it!