Rachael Ray's Quick Dinners

Crunchy Oven-Baked Chicken Toes

You can help children as young as age 4 make this fun supper with dipping sauces featured in Ray's new book for kids, Cooking Rocks!

Serves:
4-6

Prep Time:
10 minutes

Cooking Time:
15 minutes

Ingredients:

• 1 cup cornflakes
• 1 cup plain bread crumbs
• 2 Tbs. brown sugar
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1/2 tsp. allspice
• 3 Tbs. canola oil
• 1 1/2 lb. chicken breast tenders
• 1/3 cup flour
• 2 eggs, beaten
• 1/4 cup honey mustard
• 1/4 cup barbecue sauce

Instructions:

Ask a grown-up to preheat oven to 375°F.

Step 1: In a pie pan or other shallow dish, pour out cornflakes. Crush cereal with your hands. Mix in bread crumbs, sugar, salt, pepper, and allspice.

Step 2: Ask a grown-up to help you drizzle oil evenly over the breading, tossing and turning it to mix oil all through the bread crumbs and crushed-up cornflakes. After your helper cuts chicken into 2" pieces, coat chicken with flour and eggs, then dip in the special crunchy breading. Arrange on a nonstick baking sheet. Ask your helper to place chicken in oven; cook 15 minutes or until crisp and brown.

Step 3: When chicken comes out of the oven, make the dipping sauce: Mix together honey mustard and barbecue sauce in a small bowl.

Nutritional Facts:

Each child-size serving (one-sixth of the recipe): 337 calories, 32 g protein, 23 g carbohydrate, 11 g fat (2 g saturated), 1 g fiber, 137 mg cholesterol, 68 mg calcium, 3 mg iron, 697 mg sodium.