brown & crunchy!!!
Even the milk is chocolate, if you didn't notice... I told Paul about the rule and teased him that I should open up my own place. He agreed and named it for me, "Mary's Brown Crunchy Stuff." So despite the fact that it lacked color...variety...(except for the plates) etc, it was a very yummy meal! Since everyone knows how to heat up tater tots and smear peanut butter on celery sticks I'm including the recipe for my "brown crunchy" chicken only. It's from my friend Crystal Weber and is quite delicious! It's actually called "Crispy-honey Chicken Fingers."
Thanks Crystal!
CRISPY-HONEY CHICKEN FINGERS
Ingredients:
3 tbsp. honey
1/2 tsp. Kosher salt
1/4 tsp. chili powder
1/8 tsp. pepper
pinch ground cinnamon
1 lb boneless, skinless chicken breasts, cut into 1" x 2" strips
3 cups corn flakes, coarsely crushed
-Heat oven to 375°F.
-Lightly coat broiler pan with cooking spray. In a bowl, stir together honey, salt, chili powder, pepper, cinnamon, and 1 teaspoon warm water. Add chicken strips, stir to coat. Place corn flakes in separate bowl. Transfer chicken strips to corn flake bowl. Coat well.
-Place chicken on pan.
-Bake 15-20 minutes or until no longer pink in the center. Serve with BBQ sauce.
***Special Note: As I already mentioned, I improvised much of this meal, including the chicken...I couldn't find my chili powder and substituted red pepper instead - really good but (warning!) a little spicy...I also used Honey Bunches of Oats cereal in place of corn flakes and we dipped the chicken fingers in honey mustard instead of barbecue sauce. Again, all very delicious. So needless to say, this recipe has a little bit of wiggle room. Hope you enjoy it!
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