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  • Writer's pictureAmanda Davis

Cornflake Honey Mustard Chicken Fingers

These were awesome.  I don’t think I’ll ever buy pre-made chicken fingers again after I’ve found such great recipes to make them myself in a low-calorie version.  These are very crisp and the honey mustard made them very moist.  Definitely a keeper!

Cornflake Honey Mustard Chicken Fingers Makes 4 servings – 7 WW Points each


1 spray(s) cooking spray 2/3 cup(s) lite honey mustard dressing 1/8 tsp table salt 1/8 tsp black pepper 2 tsp dill, freshly chopped 1 medium scallion(s), finely sliced 1 cup(s) cornflake crumbs 1 pound(s) uncooked boneless, skinless chicken breast, four 4 oz pieces


Preheat oven to 425°F. Coat a shallow pan with cooking spray.

In a small bowl, combine honey mustard dressing, salt, pepper, dill and scallions; remove 1/3 cup and set aside.

Place cornflake crumbs in a shallow bowl. Dip chicken into dressing mixture and then cornflake crumbs; place in prepared pan.

Bake until chicken is golden and no longer pink in center, about 15 minutes.

Drizzle remaining dressing mixture (the 1/3 cup that was set aside) over chicken breasts and serve. Yields 1 piece of chicken and about 1 1/3 tablespoons of dressing per serving.

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