Serve these with your favorite barbeque sauce or blend together equal amounts of Dijon mustard and mango chutney for a tangy dipping sauce.

CUT 2 LBS of chicken breasts (about four large) into 1 inch strips lengthwise

COMBINE and WHISK together: 1/4 C. fresh lime juice, 1 TBS garlic, 1 TBS Dijon mustard, 1 heaping TBS powdered ginger, 2 TBS brown sugar, 1 TSP of paprika

THOROUGHLY COAT chicken pieces with the above mixture and refrigerate overnight ( 2-3 hours if you don't have time)

ROLL and coat chicken pieces in 3 C. crushed corn flakes that have been moistened with 3 TBS olive oil

PLACE on greased baking pan and BAKE in 400 degree F. oven for 30-35 minutes

Serves 4-5