Crunchy Chicken Strips with Garlic

Source: Kate Englehart Further Processing Plant
Cook Time: 20 minutes Number of Servings:

 4 Whole EdenValley Boneless Breast, sliced in
 strips
 2 Tbsp Butter or Margarine, melted
 2 Tbsp Milk
 1 Clove Garlic, minced
 2 Cups Corn flakes, crushed
 1 Tsp Parsley, dried
 1/2 Tsp Paprika

Instructions:
Heat oven to 425 degrees.  In a dish, mix melted butter, milk
and garlic.  Mix cereal, parsley, and paprika together.  Dip
chicken strips into milk mixture then into cereal to coat evenly.

Place pieces on a baking sheet and bake for 20 minutes,
turning halfway to crisp all sides.
Use leftovers in sandwiches for an extra crunchy treat.  You can use
IQF tenders instead of breasts. Corn flakes can be replaced with rice
crisps.