I made this cilantro-lime jalapeño butter last summer to drown my roasted corn in. Corn on the cob, right off the grill, and dipped in this butter…I’m drooling just thinking about it!
About 8 months later, and I’m just getting around to making it again. Not exactly sure why it took me so long, because it’s that good! I thought it would go well with my honey mustard {crispy} baked chicken.
I NEVER bake chicken…it just always ends up to dry. We have an awesome grill and I’ve really become an expert on grilling just about anything, says my hubby! I decided to increase the temperature in my oven to 425 and cook it in less time and it was perfect.
Crispy Baked Chicken with Cilantro-Lime Jalapeño Butter
2016-03-10 19:54:53
Ingredients
- 2-3 chicken breasts (cut into strips, about 1 inch width)
- 3/4 cup honey mustard
- 1/2 tsp ground pepper
- 1/2 tsp garlic powder
- 3-4 cups corn flakes - crushed
- CILANTRO-LIME JALAPENO BUTTER
- 4-5 Tbsp unsalted butter
- 1 jalapeño - diced
- Juice from 1 lime
- 1 Tbsp chopped cilantro
- pinch of salt
Instructions
- Preheat oven to 425.
- Put honey mustard, ground pepper, and garlic salt in a shallow bowl.
- Put crushed corn flakes in a separate bowl.
- Dip each chicken tender into the honey mustard and coat well.
- Then dip the chicken into the corn flakes to coat entire piece.
- Place on a (foil-lined) baking sheet.
- Cook chicken for about 20 minutes...until done.
- Meanwhile, melt the butter and mix with diced jalapeño, lime juice, cilantro, and salt.
- Serve chicken with the butter sauce.
Enchanted Plate https://enchantedplate.com/
