Lunch on June 14, 2011 - cornflake cuteness

I was just looking at my earlier entries when I made use of cookie cutters and other lunch accessories.  Lately I haven't been putting as much effort into lunchmaking and today's lunch proves it.  I'm serving leftovers again today.  Maybe this summer I'll get more inspired and work on some new recipes and play with presentation.

 

Lunch today is leftover cornflake chicken, pasta with vodka sauce, grapes and carrots, and half an avocado (not pictured).  

I don't usually have cornflakes in the house but I needed them for a recipe last month (noodle kugel) and the rest of the box has been sitting on a shelf ever since.  I remember my Grandma Ada used to make cornflake chicken when I was a kid.  I don't have her recipe but I was sure it wasn't very complicated so I figured I would make it up.  When I was in the kitchen crushing up the cornflakes I suddenly remembered a great honey fried chicken dish I had in February at the new restaurant Craig's here in LA and decided to incorporate honey into what I was making.

So here is what I did:

I cracked two eggs into a bowl, added some salt, pepper, and honey and beat it together.  I took chicken tenders (or you can do chicken breasts) and dipped each one in the egg wash and then into a bowl of crushed cornflakes.  I put all the coated pieces on a cookie sheet (sprayed with Pam) and baked them at 350 for about 30 minutes or so.  I didn't bother to turn them.  When they came out I melted a little honey in the microwave (watch out, it's hot!!) and poured a touch on top (you can also leave it on the side for dipping).  The result was pretty good.  Maybe not as good as at Craig's but pretty good for at home.  Let's hope Juju thinks it works cold.