Recipe - Crisp Chicken Fingers

3 cup Cornflakes cereal; lightly c
1/8 teaspoon Garlic powder
1/8 teaspoon Dry mustard
2 Chicken breasts without skin
One half cup 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 EATL Digest 05 Sep 96

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

From: LD Goss ldgoss@METRONET.COM