cap'n crunch chicken

I've played chef all week. It's been fun cooking up a little storm in the kitchen. Last night I decided to try Cap'n Crunch Chicken. My family and I used to eat it at Planet Hollywood, and then my mom began making it at home. It was one of my favorites. So I decided to bring it to life again with some Creole Mustard sauce and grilled asparagus. Here is the recipe...

2 cups Cap'n Crunch cereal
1 1/2 cups corn flakes
1 egg
1 cup milk
1 cup all-purpose flour
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
2 lbs chicken breasts, cut in 1-oz tenders

Preheat oven to 350 degrees.

Crush the two cereals and set aside. Beat the egg with milk and set aside.
Stir together the flour, onion and garlic powders and black pepper. Also, set aside.
Dip the chicken pieces in the seasoned flour. Move around to coat well, then shake off the excess flour. Dip in the egg wash, coating well, then dip in the cereal mixture, coating well.

Place on a lightly greased baking sheet and pop in the oven for an hour.

For the Creole Mustard sauce...

 

Mix together:

2 tablespoons of dijon mustard

3 tablespoons of mayo

1 teaspoon of yellow mustard

1 teaspoon of creamy horse radish

1 teaspoon of honey

MMMMM.