- 3 C. corn flakes cereal, lightly crushed
- 1/8 tsp. dry mustard
- 1/8 tsp. garlic powder
- 2 whole boneless, skinless chicken breasts, cut cross-wise into 1/2 piece
- 1/2 C. margarine, melted
- Sweet-sour sauce for dipping
Heat oven to 425 degrees. In a pie plate, combine corn flakes, garlic powder, and dry mustard, mix thoroughly. Dip chicken pieces in margarine; roll in crumb mixture, coating evenly. Place on ungreased 15x10x1-inch baking pan. Bake for 10-15 minutes, or until chicken is tender and coating in crisp. Serve with sweet-sour sauce.
Makes about 30 dippers.