How to Make Honey Mustard Chicken

If you love fried chicken but have joined the ranks of cholesterol watchers, fat counters and measurers of waist size, don't despair. You can eat fried chicken and still watch your weight. Of course you can't fry it up in a pan like mama did, but you can enjoy a crunch as delectable as the Colonel's crispiest. Crusted Honey Mustard Chicken pops out of the oven in less than 30 minutes and serves four hungry guests baked "fried" chicken with less than 350 calories.

Instructions

Difficulty: Easy

Things You’ll Need:

• Cookie sheet or sheet cake pan
• Small bowl
• Shallow flat bowl
• Cooking spray
• 4 boneless skinless chicken breasts (about 4 oz. each)
• 2/3 cup honey mustard
• Salt and pepper to taste
• 1 Tbsp. chopped fresh dill weed or other herb of your choice
• 1 green onion finely chopped
• 1 cup crushed cornflakes

1. Preheat oven to 425 degrees.
2. Combine honey mustard, salt and pepper, green onion and chopped dill or herb. Mix well and keep 1/3 cup of mixture in reserve to drizzle over chicken later.
3. Crush cornflakes and place in a shallow bowl.
4. Dip chicken breasts in honey mustard mixture until well coated.
5. Dredge chicken in cornflake crumbs and coat thoroughly.
6. Coat baking pan with cooking spray and arrange chicken breasts on pan, making sure sides are not touching..
7. Bake uncovered about 15 minutes until crust is golden brown and chicken juice runs clear.
8. Drizzle reserved honey mustard mixture over chicken just before serving.

Tips & Warnings

• Serve baked or mashed potatoes and a garden salad to complement the flavors in Crusted Honey Mustard Chicken.
• Do not overcook or chicken will be dry.