Zesty Chicken Strips
3-4 Boneless skinless chicken breasts or equivalent tenders
3-4 cups Corn Flakes cereal
1 ½ Tbs French Pantry Zesty Mediterranean Herb Blend
¼ tsp Salt
¼ tsp Pepper
Preheat oven to 425 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!