1 lb skinless boneless chicken breasts, cut into thin strips
2 Tbsp dry white wine or sherry
1/3 cup cornflake crumbs
1/4 tsp freshly ground pepper
2 Tbsp dijon mustard
1/2 tsp salt

Preheat oven to 425 degrees F. Spray a nonstick baking sheet with nonstick cooking spray. In a shallow bowl, combine wine and mustard; in another shallow bowl, combine cornflake crumbs, salt and pepper. Dip chicken strips into wine mixture, then transfer to the seasoned cornflakes. Toss the cornflake mixture over the chicken strips, then transfer to the baking sheet. Bake until golden brown and cooked through, about 15-10 minutes. Yield: 4 servings