Crispy Honey Mustard Chicken Strips

• 4 boneless chicken breasts, partially thawed
• 1/2 c. Grey Poupon honey mustard
• 3/4 c. evaporated milk
• 1 c. corn flake crumbs
• 1 tsp. seasoned salt

1. Line baking sheet with foil.
2. Spray with no stick cooking spray and set aside.
3. Slice 4 partially thawed breasts crosswise into 8 - 10 strips.
4. (4 breasts = 32-40 strips.)
5. Mix 1/2 c. Grey Poupon honey mustard and 3/4 c. of evaporated milk in shallow bowl.
6. Pour corn flake crumbs into 1 gallon zipper style plastic bag add 1 teaspoon seasoned salt.
7. Toss chicken strips in mustard mixture.
8. Spoon slightly drained strips into crumbs, shake until all strips are well coated.
9. Place strips on prepared pan, spray tops with non-stick spray.
10. Bake 500u0b0 oven 5 minutes.
11. Reduce heat to 350u0b0 for additional 5 minutes.
12. Place on paper towel to drain. Serve with additional honey mustard.

chicken breasts, honey, milk, corn flake crumbs, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=67589 (may not work)