Let me be honest with you… I did not have high hopes for this meal. The reason for this doubt primarily rested on the corn flakes portion of the recipe. I’ve cooked chicken several times with corn flakes, and it’s NEVER turned out well. It was always so bland and got mushy in the oven. However, there is apparently a remedy for this evil, and it’s called honey.
Yes, the honey flavor really made this dish. It had the perfect touch of sweetness and crunchiness! Plus, we were excited to use our new honey. Ya see, our friend Jean Claude is from Rwanda, and we met him on our mission trip this past summer. He came to visit the U.S. in December and advocate for his Rwandan orphan care ministry. While he was here, he gave us a gift of pure honey cultivated in one of Rwanda’s national parks. I gotta tell say, that stuff is legit! It’s super dark and thick and way sweeter than our American honey. Don’t worry though…even if you’re not cool enough to have Rwandan honey, this dish will still be delicious!
- 4 T chopped pecans
- 1/2 c corn flake crumbs
- 4 T honey
- 2 T low sodium soy sauce
- 4 4-oz boneless, skinless chicken breasts (or 8 chicken tenders)
- Preheat oven to 425 degrees F.
- Combine honey and soy sauce in a shallow bowl. In a separate bowl, combine pecans and cornflakes.
- Dredge chicken in honey mixture and then into pecan mixture.
- Bake on a sprayed baking pan for 12 min. (Watch them carefully so the tops don't burn!)
WW Points = 7