Honey-Lemon Cornflake Crusted Chicken Fingers
Buttery Potatoes and Peas
Ingredients
- 2 lb chicken tenderloins
- 2 large eggs
- 1½ cups cornflake crumbs
- 2 Tbsp lemon pepper seasoning, divided
- ½ cup honey
- ¼ cup lemon juice
Instructions
- Preheat oven to 425°F. Lightly beat eggs in a shallow dish. Stir together cornflake crumbs and 1 Tbsp lemon-pepper seasoning in a separate shallow dish.
- Dip chicken in eggs, and dredge in cornflake mixture to coat. Place on a lightly greased wire rack on a foil-lined rimmed baking sheet.
- Bake chicken 15 to 20 minutes or until done.
- Meanwhile, heat honey, lemon juice, and 1 Tbsp lemon-pepper seasoning in a saucepan; drizzle over crispy chicken.
Side Dish Ingredients
- 1 (24-oz) bag baby gold potatoes, cut in half
- 1 (12-oz) pkg frozen green peas
- ¼ cup butter
- 1 Tbsp minced fresh dill
- 1 tsp garlic salt
Side Dish Instructions
- Combine potatoes and water to cover in a Dutch oven; bring to a boil, reduce heat, and simmer 10 minutes. Add peas, and cook 2 minutes longer; drain, and return to pot.
- Add butter, dill, and garlic salt, tossing until butter is melted and potatoes and peas are coated. Season with salt and pepper, if desired.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
351
|
202
|
553
|
| Fat (g) | 4 | 8 | 12 |
| Sat. Fat (g) | 1 | 5 | 6 |
| Protein (g) | 39 | 5 | 44 |
| Carb (g) | 43 | 28 | 71 |
| Fiber (g) | 0 | 5 | 5 |
| Sodium (mg) | 605 | 454 | 1059 |
| T. Sugs (g) | 25 | 4 | 29 |
| A. Sugs (g) | 22 | 0 | 22 |
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
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