Title: Crisp Chicken Fingers
Categories: Appetizers
Yield: 30 Servings

3 c Cornflakes cereal; lightly c
1/8 ts Garlic powder
1/8 ts Dry mustard
2 Chicken breasts without skin
1/2 c Butter or margarine; melted

Recipe by: Sue Klapper Preparation Time: 0:15

Heat oven to 425 F. In shallow bowl, combine cornflakes, garlic powder and
dry mustard. Dip chicken pieces in melted margarine; roll in cereal
mixture, coating evenly. Place in ungreased 15 x 10 baking pan. Bake at 425
F. for 10 to 15 minutes or until chicken is no longer pink and coating is
crisp. Serve warm with a variety of dipping sauces, such as sweet and sour,
honey mustard or barbecue sauce.
Posted to EAT-L Digest 05 Sep 96

Date: Thu, 5 Sep 1996 21:52:05 -0500

From: LD Goss