Ingredients:
(Serves 5-6)
- 350 g chicken breast, skin and bones removed
- 200 g (2 cups) cornflakes, finely-crushed
- 1 egg, lightly beaten
- 16 g (1 tbsp) prepared mustard
- 1 tsp honey
- Dash of flour
- Salt and pepper to taste
- Chili or tomato sauce (optional)
Method:
- 4-inch strips. Thinly coat the chicken strips with dash of flour.
- In a shallow dish, combine egg, honey, salt and mustard. In another dish, stir together cornflake crumbs and pepper.
- Dip chicken strips into the egg mixture. Then roll chicken strips into the cornflake crumb mixture to coat thoroughly. Arrange chicken strips on an ungreased baking sheet.
- Bake about 12 minutes, or until chicken strips are golden in color.
- Serve with chilli or tomato sauce.
Young chef ’s role
Arrange chicken fingers on top of baking tray and coat chicken with cornflakes.
Nutrient content per serving:
| Calorie | 208 kcal |
| Carbohydrate | 29.7 g |
| Protein | 16.3 g |
| Fat | 2.7 g |
An educational collaboration with Nutrition Society of Malaysia
Recipes courtesy of ‘Buku Masakan Pilihan Pakar Pemakanan, Jilid 2: Resipi untuk Seisi Keluarga’ by Nutrition Society of Malaysia. To purchase this recipe book which includes 100 recipes, please email: [email protected]
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