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Categories:
chicken breasts flake crumbs paprika flour salt milk egg substitute light mayonnaise mustard honey thin lean honey leafy lettuce tomatoes whole wheat hamburger buns
Viewed: 48 - Published at: 7 months agoIngredients
- 3 large boneless skinless chicken breasts (or 6 small breasts)
- 1 12 cups very fine corn flake crumbs
- 1 dash paprika
- 14 cup flour
- salt and pepper
- 14 cup lowfat 1% low-fat milk
- 14 cup egg substitute (or 1 egg)
- 14 cup light mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 12 slices thin lean honey-roasted ham
- 6 leaves leafy lettuce
- 6 slices tomatoes, large
- 6 large whole wheat hamburger buns
Method
- Cut each extra large chicken breast in half to fit on hamburger bun.
- Heat oven to 400 degrees .
- Combine cornflake crumbs and paprika in shallow bowl.
- In another shallow bowl, combine flour and salt and pepper.
- Beat together milk and egg in third shallow bowl.
- Dip each chicken piece in flour, then egg mixture then roll in cornflake mixture to coat.
- Place on baking stone or baking sheet.
- Bake in heated oven for 20 minutes or until chicken is done.
- While chicken cooks, whisk together mayonnaise, mustard and honey in a small bowl.
- Place lettuce leaves on bottoms of hamburger buns.
- Top each with chicken, 2 slices ham, tomato slice and Honey-Dijon sauce; top with top bun.
