PG TESTED

• 11/2 cups corn flake cereal
• 1 cup walnut pieces
• 1/2 teaspoon garlic powder
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 egg
• 11/4 pounds boneless, skinless chicken breasts or chicken tender strips

Preheat oven to 450 degrees. Line a baking sheet with foil and spray with nonstick cooking spray.

Put cereal and walnuts into a zippered plastic bag. Press air out of bag and zip closed. Using a rolling pin or heavy food can, press and roll over bag until cereal is finely crushed and walnut pieces are the size of rice grains. Add garlic powder, salt and pepper to bag.

If using chicken breasts, cut into  1/2-inch wide strips across the short direction of the breasts. Set aside.

Crack egg into medium-size bowl. Beat with a fork until yolk and white are mixed. Add chicken strips to egg and gently stir.

Lift chicken strips from egg and let drip. Put strips, a few at a time, into bag with cereal and walnut mix. Close bag and gently shake and to coat chicken. Pour chicken into pan and separate pieces so they aren't touching.

Bake 10 minutes, until crumbs are golden and chicken is cooked through.

Serve with honey mustard or ranch dipping sauce.

Serves 8.

--- Walnut Marketing Board

First Published: January 31, 2008, 5:00 a.m.