Total Time: 60 minutes; 20 minutes active | Servings: 4-6

Ingredients

Hot honey

• 1/2 cup honey
• 2 teaspoons red pepper flakes
• 1/2 teaspoon apple cider vinegar

Chicken

• Vegetable oil spray
• 3 cups crispy rice or wheat cereal
• 2 large eggs
• 1 teaspoon thyme
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 pounds boneless skinless chicken breast halves, trimmed
• 2 tablespoons all-purpose flour or gluten-free flour

Preparation

• In a small pot, combine the honey and red pepper flakes. Place over medium heat and stir until it starts to bubble, about 5 minutes. Take off the heat and let stand for 15 minutes. Stir the cider vinegar into the honey and reserve.
• Preheat oven to 400 degrees F. Line a sheet pan with foil, then place a baking rack on the pan, spray oil on the rack and reserve. Place the cereal in a plastic bag and crush with a rolling pin to make crumbs. Transfer to a large bowl.
• Combine the eggs, thyme, smoked paprika, salt and pepper in another medium bowl and whisk to mix. Place the chicken breast halves on a cutting board. Sprinkle each with flour and turn to coat, rubbing it in with your fingers. Dip each breast half in egg mixture, then in the cereal crumbs, and press to coat. Place each breast on the oiled rack. Spray the crumb coating with oil to help it brown.
• Bake on the upper-middle rack in the oven for 35 minutes, until the chicken registers 160 degrees F when pierced with an instant-read thermometer.
• Plate the chicken and serve with hot honey on the side.

Serving Suggestion

• Serve with classic fried chicken sides, like mac and cheese, greens, coleslaw or mashed potatoes and gravy.

Tips & Notes

• Don’t have a food processor? No problem. Seal the cereal in a large plastic freezer bag and pulverize it with a rolling pin or the bottom of a heavy pot.

Nutritional Information