Crispy Baked Chicken with Cilantro-Lime Jalapeño Butter


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
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  1. 2-3 chicken breasts (cut into strips, about 1 inch width)
  2. 3/4 cup honey mustard
  3. 1/2 tsp ground pepper
  4. 1/2 tsp garlic powder
  5. 3-4 cups corn flakes - crushed
  7. 4-5 Tbsp unsalted butter
  8. 1 jalapeño - diced
  9. Juice from 1 lime
  10. 1 Tbsp chopped cilantro
  11. pinch of salt
  1. Preheat oven to 425.
  2. Put honey mustard, ground pepper, and garlic salt in a shallow bowl.
  3. Put crushed corn flakes in a separate bowl.
  4. Dip each chicken tender into the honey mustard and coat well.
  5. Then dip the chicken into the corn flakes to coat entire piece.
  6. Place on a (foil-lined) baking sheet.
  7. Cook chicken for about 20 minutes...until done.
  8. Meanwhile, melt the butter and mix with diced jalapeño, lime juice, cilantro, and salt.
  9. Serve chicken with the butter sauce.
Enchanted Plate https://enchantedplate.com/

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