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Recipe Exchange

Ingredients
1.5 lb	skinless boneless chicken breast
½ cup	low fat margarine
1.5 teaspoons	Lee Kum Kee Chicken Bouillon Powder
¼ teaspoon	black pepper
3.5 cups	cornflakes, coarsely crushed
Can choose Lee Kum Kee Sweet & Sour Sauce, Thai Sweet Chili Sauce, Plum Sauce, or Tomato Ketchup as dipping sauce.

Methods:

1. Preheat oven to 425°C.
2. Flat chicken breast with a meat pounder gently until 1/3 inch thick. Cut chicken lengthwise into 1/2-inch-wide strips. Then, marinade with Lee Kum Kee Chicken Bouillon Powder.
3. Stir together low fat margarine and pepper in a shallow dish. Put
   cornflakes in another shallow dish.
4. Dip chicken strip into the margarine, then into cornflakes, press firmly to help flakes to adhere. Transfer to baking pan covered with baking sheets.
5. Bake, turn chicken half way, and until golden and cooked through,
   about 15 minutes.
6. Cool chicken in pans on racks to room temperature.
7. Serve with one of the Lee Kum Kee Sweet & Sour Sauce, Thai Sweet Chili Sauce, Plum Sauce, or Tomato Ketchup.