Chicago Food Blog » Meals

50% Discounts Off Appetizers and Wine at Shiraz on the Water

Staff — Wed, 14 Oct 2009 18:05:45 +0000

Shiraz Lets You Splurge With Their New 50/50 Menu – 50% Discounts Off Appetizers and Wine At Bloomingdale’s Hottest Restaurant

Enjoy the luxury and sophistication of a world class restaurant without the five star prices. Hilton Chicago/Indian Lakes Resort’s Shiraz On The Water is offering a menu that features half off select wines and appetizers. While the economy is still volatile and turbulent, Shiraz on the Water has given everyone the chance to indulge, even if it’s just for an evening. This great promotion is every Sunday- Wednesday from 5 p.m. to 10 p.m. Guests can choose from these select bottles of wine and appetizers:

·          Leonard Kreusch Riesling
·          Hogue Fume Blanc
·          Canyon Road Chardonnay
·          Canyon Road Merlot
·          Cline Zinfandel
·          Naoussa Boutari
·          Shrimp Shiraz- Jumbo poached shrimp, avocado, tiger sauce, tamarind, balsamic glaze
·          Shiitake Crab Cakes- Jumbo lump crab, organic citrus aioli, micro greens
·          Grilled Flatbread- Mediterranean ragout, Quattro formaggio, roasted peppers, artichoke hearts, kalamata olives
·          King Crab Roll- California style roll, king crabmeat center, avocado, cucumber, wasabi, pickled ginger, shuyu spicy toasted sesame sauce
·          Lobster Corn Dog- Skewered cold water lobster tail, corn batter fried, grain mustard crème fraiche
·          Caprese Crostini- Garlic butter foccacia, buffalo mozzarella, roma tomato, parmesan cheese, basil, olive oil, balsamic reduction
·          Steak Sticks- Asian marinade, pickled cabbage slaw, wasabi cream

Shiraz on the Water is located in the Hilton Chicago/Indian Lakes Resort. 250 W. Schick Rd, Bloomingdale. IL.

http://www.shirazonthewater.com

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Experience A Different Country’s Street Fare Every Month At Wave

Staff — Mon, 28 Sep 2009 17:00:09 +0000

Street Food At Its Best

Every Wednesday night, Executive Chef Kristine Subido of Wave at W Chicago- Lakeshore (644 N. Lakeshore) will serve up her version of Street Food. Each month a different country’s culture will be captured through their food.

October – Vietnam
Grilled lemon grass beef rice paper rolls with peanut and sweet chili sauce
BBQ chicken bhan mi with spicy mayo and pickled relish
Crispy taro spring roll
Grilled seafood sausage with chili mayo and herb salad
Crispy tilapia lettuce wrap with black pepper caramel

November- Thailand
Spicy fish cakes with cucumber-peanut relish
Grilled chicken skewers with coconut-curry satay
Thai fried chicken wings hot and sour sauce
Grilled Thai sausage with shredded papaya salad
Steam rice buns stuffed with vegetable coconut curry

December- Morocco
Grilled merguez sausage roll with fiery harissa and cool cucumber relish
Crispy egg and potato croquette
Eggplant Zalouk
Savory beef and date bastilla
Grilled chicken kebab with whipped garlic sauce

January- Israel
Crisp falafel pocket with roasted eggplant salsa
Spinach and fontina cheese bourekas
Crispy chicken wings with z’attar and yogurt sauce
Mini Lamb kefta burger with spicy tomato sauce
House Chips with lemon humus

Select any three items for $8. Each additional selection will cost $3-$4. Monthly beer specials will also be available.

http://www.cornerstonerestaurants.com/wave/index.html

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French Onion Soup Just in Time for Fall! – Recipe

Staff — Mon, 07 Sep 2009 14:15:54 +0000

Morton’s Five-Onion Soup is cream of the crop

You can’t have a good bowl of onion soup without a healthy layer of baked Jarlsberg cheese on top, but before you can get to that point, you have to ensure that the soup itself is decadent and flavorful. At Morton’s The Steakhouse, they use five different types of onion and home-made croutons and of course, Jarlsberg cheese, to achieve the most delicious onion soup you’ll ever taste!

The secret to Morton’s Five-Onion soup uses a combination of Spanish and red onions, leeks, shallots and garlic to create a truly savory soup that is a perfect starter for any fall feast! And, with the purchase of Morton’s newly released second cookbook, Morton’s The Cookbook, you can even make their legendary Five-Onion Soup at home!

Morton’s Five-Onion Soup Recipe

1 tablespoon olive oil
1 1/4 pounds Spanish onions (about 2 large), thinly sliced
1 large red onion, thinly sliced
1 small leek, halved, thinly sliced, and well rinsed
3 to 4 shallots, thinly sliced
1/2 cup minced garlic (about 20 cloves)
5 tablespoons dry sherry
1/4 cup Madeira wine
1 1/2 teaspoons beef base
1 1/2 teaspoons chicken base
1 teaspoon fresh thyme leaves
3/4 teaspoon herbs de Provence
1 small bay leaf
1 3/4 quarts (7 cups) reconstituted store-bought demi-glace, or beef broth
1 teaspoon salt
1/2 teaspoon freshly ground white pepper
Croutons (See recipe below)
1 1/4 pounds Swiss or Jarlsberg cheese, grates or shredded
Chopped fresh flat-leaf parsley, for serving

In a deep stockpot, heat the olive oil over medium-low heat. Add both types of onions, the leeks, shallots, and garlic and cook very slowly, loosely covered, for 30 to 35 minutes or until the onions release their juices, are very soft and syrupy, and are lightly browned.
Add the sherry, Madeira, beef and chicken base, thyme, herbes de Provence, and bay leaf. Raise the heat to medium and bring to a simmer. Simmer 4 to 5 minutes to cook off the alcohol.
Stir in the demi-glace and bring to a boil. Lower the heat and simmer, partially covered, for about 20 minutes.
Preheat the broiler.

Remove the bay leaf, adjust the seasoning with salt and pepper, and ladle the soup into 10 broiler-safe soup crocks. Lay 2 croutons on top of each bowl of soup and sprinkle the cheese over the croutons. The cheese should cover both the crouton and the soup.
Working in batches, broil the soup crocks 2 to 3 inches from the heat source for about 2 minutes, or until the cheese browns and the soup bubblesx around the sides. Use heavy oven mitts to handle the crocks and take great care removing the crocks from the broiler. Garnish each bowl with parsley and serve soup immediately.

Croutons for Five-Onion Soup
Makes 20 to 25 Croutons

One 18- to 20-inch-long baguette or 4 Portugese or Milano rolls

Preheat the oven to 450°F.
Cut the bread on the diagonal into croutons that measure about 2 1/2 inches long, 1 1/2 inches wide, and 1/2 inch thick. Spread the croutons on a baking sheet and bake for 4 to 6 minutes or until golden brown. Turn and bake for 4 to 6 minutes on the other side, or until golden brown.
Remove from the oven, slide the croutons onto a cool pan or rack and let cool. Use right away or store in a lidded container for up to 3 days.

About Morton’s: Morton’s Restaurant Group, Inc. is the world’s largest operator of company-owned upscale steakhouses. Morton’s steakhouses have remained true to its founders’ original vision of combining generous portions of high quality food prepared to exacting standards with exceptional service in an enjoyable dining environment. The Company owns and operates 77 Morton’s steakhouses located in 65 cities in 27 states, and in Puerto Rico and six international locations (Toronto, Vancouver, Singapore, Hong Kong, Macau, and Mexico City), as well as two Italian restaurants.

For reservation visit – http://www.mortons.com

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A night in the Kouzina at the National Hellenic Museum

Staff — Wed, 02 Sep 2009 14:15:09 +0000

A NIGHT IN THE KOUZINA
September 17, 2009
6 – 9 pm
River East Art Center, 435 Illinois St., Chicago

Enjoy an evening of Greek Chic. “Kouzina” means kitchen in Greek and fourteen top chefs from the Chicago area are creating delicious, tasting portions of Mediterranean influenced cuisine in a walk-around food tasting to benefit the National Hellenic Museum, Thursday, September 17, 6-9 pm. Chef’s participating include notables such as George Bumbaris, Prairie Grass Café, Carrie Nahabedian, NAHA, David Schneider, Taxim, and Jimmy Bannos of Heaven on Seven. Today’s talented Greek winemakers are crafting world-class wines that now rival the best from around the globe. Discover why the wines of Greece are garnering rave reviews with a premium Greek wine tasting. Favorite, traditional food is provided by Greek restaurants located in Chicago’s historic Greektown. Distinctive food products of Greece including the finest olives, olive oils, honey, and herbal products are available to sample. Artist Euripides “Rip” Kastaris displays his artwork and DJ Nick Hatzopoulos spins. Pre-paid reservations are $65 per person by Sept 14 or $85 at the door. Premium Greek wine tasting is an additional $10 per person.

To make a reservation contact the National Hellenic Museum at 312.655.1234.For more information, visit www.hellenicmuseum.org.

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How to Make The Perfect Italian Steak

Staff — Wed, 26 Aug 2009 21:10:56 +0000

Bring Florence to Your Very Own Kitchen

Grilling the Perfect Italian Steak is an easy and great way to enhance your Labor Day Holiday. Chef Abraham Aguirre, from Grotto Italian Steakhouse in Oak Brook has tips on how to prepare this succulent dish.

Chef Abraham suggests preparing a Porterhouse Steak which lets you enjoy the filet and the strip at the same time, however an individual ribeye, filet, or sirloin would be just as delicious. Also, the freshest ingredients you use the better the flavor.

Combine The Following Spices:

Salt and Pepper (Sea Salt) is recommended for a lighter and sweater salt.
Chives
Basil
Thyme
Rosemary
Italian Leaf Parsley
Fresh Garlic

*To add more of a spicy flair add a few flakes of crushed red pepper to your marinade*

Mix the spices with Extra Virgin Olive Oil to form a pesto like substance.
Spread the sauce over the steak and let it marinade for a few hours.
Make sure that the grill is anywhere from 600-800°F and keep it at that temperature for 30-45 minutes before starting to grill. High direct heat when grilling steaks is almost as important as the meat itself.
Grill over medium heat for five to eight minutes, and top it off over two to three minutes over high heat.

*When grilling steaks, one should always use tongs or a spatula to turn a steak over*

Serve with a side of vegetables such as grilled asparagus, or a baked potato, and of course a glass of red wine will make you feel as though you are in Florence indulging in the Perfect Italian Steak.

About Grotto Oakbrook: The Crededio Family has been in the restaurant business since 1978 and throughout this time they have established three restaurants, Cicero, Grotto on State, and now Grotto Oakbrook. Grotto Oak Brook opened in March 2008. The restaurant boasts 3 private banquet halls, a large dining room, an intimate private dining room equipped with plasma televisions and power point capabilities for corporate meetings, a separate luxurious bar, and a heated patio that seats well over 180 guests with a dynamic view of the lake. Grotto is infamous for their signature Chicken Vesuvio and their succulent wet aged prime steaks.

Grotto is located at 3011 Butterfield Road in Oak Brook, Illinois. For more information, please visit www.grottooakbrook.com

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Hecky’s Barbeque: RIBS!!

Staff — Mon, 01 Jun 2009 21:23:11 +0000

Tonight is the night that everyone has been waiting for! Well, maybe not but it is half priced rib night at Hecky’s BBQ. For half the price you can fill your belly with delectable BBQ ribs, including their baby back and spare ribs. With prices like this how could you ask for anything more?

http://heckys.com/
(847) 492-1182

1902 Green Bay Rd
Evanston, IL 60201

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Pizza Delivery: Postal Style

Staff — Tue, 26 May 2009 15:42:29 +0000

I absolutely love Giordano’s traditional Chicago deep dish pizza! So when I heard that they are now selling their pizzas partially baked and then frozen. You just go on their website where you simply place your order and your amazing traditional Chicago deep dish pizza will be delivered straight to your door in usually 2 to 4 business days. This is perfect to have friends over or just to have a family night with some deep dish pizza! If you are looking to eat at the restaurant click here to find the location closest to you!

http://www.giordanos.com/shop/home.php

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Minne’s Sandwich Restaurant: Think Small

Staff — Fri, 15 May 2009 15:03:13 +0000

So many sandwiches are unexciting and even dull; the same type of bread with the same type of meat in the same type of establishments. Well Minnie’s has certainly broken out of the dull sandwich mold! Although Minnie’s Sandwich Restaurant has only been around for twelve years the story behind their signature Minnie’s burger started in 1975 at Jonathan Segal’s 6th birthday party where his mother deemed them too little to eat a full sized cheeseburger and so she came up with the minnieburger. Jonathan introduced this burger to the menu at Chicago’s P.J. Clarke’s fourteen years later. It quickly became a signature item and the basis for Minnie’s Sandwich Restaurant. All of Minnie’s sandwiches are petite replicas of larger sandwiches. Each sandwich is held together by one of Minnie’s signature “M” toothpicks and usually has an adornment of some nature on the top. Served with their infamous frites it is a tiny sandwich that can’t be beat.

1969 North Halsted
Chicago, IL 60614
Phone: 312-943-9900
http://www.minnies.com/minnies-menu.html

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Fabulous Hot Chili Recipe

Staff — Thu, 14 May 2009 15:52:34 +0000

One of my favorite things about spring is having cookouts to enjoy the gorgeous weather. I like to make homemade chili because it’s so versatile and is good on anything. I like my chili to be full of flavor and good and hot. This is a great chili recipe that is great on fries, pasta, or just by itself.

Hot Chili

Yield:
6 Servings

Ingredients:
2 table spoons Extra Virgin Olive Oil (EVOO)
1 lb ground beef
1 white onion diced
1 green pepper diced
1 ½ tablespoon of minced fresh garlic
1 can hot stewed chili tomatoes diced
½ cup diced jalapenos
1 can green chilies
1 teaspoon garlic powder
1 tablespoon seasoning salt
1 packet chili powder
2 dried habanero peppers crushed ( remove most of the seeds if you prefer it less intense)
1 teaspoon salt
1 ½ teaspoon black pepper
Tobasco to taste

½ cup of diced onions
2 cups of shredded sharp cheddar cheese

1. In a large skillet add EVOO, diced onions, green peppers, minced garlic and ground beef. Cook on medium heat until beef is browned. Drain grease into a separate container.
2. Transfer ingredients into large cooking pot. Add the stewed diced tomatoes, green chilies, and additional seasonings. Simmer over low heat for 20 minutes stirring occasionally.
3. Remove from heat and serve. Add raw onions and cheese the top. Enjoy!

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Marcello’s: Catering

Staff — Tue, 12 May 2009 15:37:08 +0000

Have a great party or graduation that you need to have catered? Consider Marcello’s Italian Restaurant for all your catering needs. Their extensive menu of pasta, sandwiches and delectable desserts are sure to please a crowd. They have a specialized menu for catering events that is sure to provide more than enough food for your whole gang at a great price!

Marcello’s Catering Office:
Lincoln Park Location
645 North Avenue
Chicago, IL 60610

Phone: 312.654.2560
Email: catering@marcellos.com

http://www.marcellos.com/

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Frontera Grill: Organic Mexican

Staff — Fri, 08 May 2009 15:31:09 +0000

Made famous by his show, “Mexico: One plate at a time”, Rick Bayless has since made even more of a name for himself with his line of Frontera Organic Salsas and restaurants. His restaurant Frontera Grill is one of the best places in Chicago to get fabulous Mexican food. The restaurant is filled with a vibrant Mexican rhythm and bold sun-baked colors. The food is impeccable and rooted in authentic Mexican culture. The Frontera Grill offers a monthly menu that consists of hardwood grilled dishes and rich moles. The Frontera Grill uses only the freshest ingredients, many of which are organic. Their homemade tortillas and unique dishes make the Frontera Grill a must try in Chicago.

Frontera Grill
445 North Clark Street
Chicago, IL 60654
Phone: 312-661-1434

http://www.rickbayless.com/restaurants/grill.html

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Where To Get The Best After 5 Cocktail in Chicago

Staff — Wed, 06 May 2009 23:55:20 +0000

Chicago is known for having hot nightlife venues, and with all the different choices in Chicago to go for an after-work cocktail, how does one decide? Well, here are three places to go in Chicago, each with their own unique qualities that make them the best places to go in the city:

Living Room: Living Room (172 W. Adams) is a hidden gem in Chicago’s nightlife scene. Gerber bars are known for their creative concepts, outstanding drinks and fun atmospheres. It comes as no surprise that the Living Room possesses all of these great attributes and more. The lounge is designed for patrons to enjoy an exciting night out while still being able to relax and unwind in a space like their own living room. The space is appointed with lush couch seating and tucked away nooks that are perfect for enjoying a cocktail. While the lounge is as inviting as an actual living room at home, the upbeat music and subtle lighting cues set the mood for a night out.

Bull & Bear: Bull & Bear (431 N. Wells) themes the fast paced life of Wall Street with a contrast of an “Everybody knows your name” sort of feeling with their sports bar atmosphere. The state of the art Self Serve Table Tap system is a real attraction for any beer drinker! This already famous spot has become the go-to destination for business professionals and stock-brokers who want to grab a drink and unwind following the closing bell. Another reason why people can’t get enough of Bull & Bear is the plethora of flat screen TVs, sports games and the Xbox gaming menu that allows patrons to sit around and play their favorite Xbox games! But ladies- don’t be afraid to ask for a channel change! Bull & Bear is glad to serve up a side of Desperate Housewives with your Kobe sliders!

Bull & Bear
www.bullbearbar.com
431 N. Wells, Chicago
(312) 527-5973

District Bar: District Bar (170 W. Ohio) is designed as a contemporary interpretation of a classic bar, integrating divergent features such as a Zebra wood bar top, leather walls and a revolving bookshelf passageway to a private party room resembling the 1920′s look of a speakeasy. The private party room is encompassed with oversized flat screen TVs and a sleek wood and leather finish that completes the look. For a taste of the South right here in Chicago, try the Peach Julep with Jim Beam Black Bourbon, peach schnapps muddled with mint leaves and brown sugar. Snack on mushroom or proscuitto flatbread, or for something heartier, try the Surf and Turf Dumpling or the Bacon and Pancakes-BBQ braised pork shoulder with scallion pancakes!

District Bar
http://www.district-bar.com
170 W Ontario St
Chicago, IL 60654
(312) 337-3477

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Prosecco Italian Restaurant

Staff — Wed, 06 May 2009 15:02:27 +0000

Prosecco is one of those restaurants that exudes elegance without feeling stifling and pretentious. One of my favorite things about Prosecco is that they ensure that their menu reflects all twenty regions of Italy. They have house made pasta and risotto in addition to their many fish, game and meat selections. Their menu offers a depth that is often difficult to find in an Italian restaurant. This is a great new restaurant!

http://www.ristoranteprosecco.com/home.html

710 N Wells St
Chicago, IL 60654
(312) 951-9500

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Cinco de Mayo Celebrations

Staff — Wed, 06 May 2009 06:07:14 +0000

It’s Cinco de Mayo time and we know that May 5th is the time to indulge yourself with some delicious Mexican food. Listed below are some of the Mexican restaurants in the Chicago area that are offering specials as well as some of our personal favorites. Hope that this makes choosing the right Mexican for your Cinco de Mayo easier.

Adobo Grill: Has a special Cinco de Mayo Menu

1610 N Wells St, Chicago
(312) 266-7999
http://www.adobogrill.com/oldtown/events.aspx#e604

Don Juan: Great traditional Mexican food. This is a great place in Chicago to get Baja style fish tacos.

6730 N Northwest Hwy, Chicago
(773) 775-6438
http://donjuanschicago.com

Café 28: Great food for the price.

1800 W Irving Park Rd
Chicago, IL 60613
www.cafe28.org

Frontera Grill: Known for their fresh, organic ingredients and delicious flavors.

449 N Clark St
Chicago, IL 60610
(312) 661-0381
http://www.fronterakitchens.com/

Mississippi Delta Hot Tamales: Great homemade tamales!

(773) 287-3663
5615 W Madison St
Chicago, IL 60644
http://www.tamaletrail.com/chicago_connection.shtml

Julio’s Cocina Latina: Beautiful gourmet Mexican food.

(847) 438-3484
95 S Rand Rd
Lake Zurich, IL 60047
http://www.julioslatincafe.com/

Maiz: Homemade corn tortillas at an affordable price

(773) 276-3149
1041 N California Ave
Chicago, IL 60622

Salpicon: Great upscale Mexican food!

(312) 988-7811 Make a reservation
1252 N Wells St
Chicago, IL 60610

Tecalitlan: Awesome authentic food, low price, and great margaritas!

(773) 384-4285
1814 W Chicago Ave
Chicago, IL 60622

Topolobampo: This is rumored to be Barak Obama’s favorite Mexican joint when he’s in town.

(312) 661-1434 Make a reservation
445 N Clark St
Chicago, IL 60610
http://www.fronterakitchens.com/

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Breakfast at Lou Mitchell’s

Staff — Fri, 01 May 2009 22:36:42 +0000

Located at the beginning of the historic Route 66 is the Chicago institution Lou Mitchell’s. Opened in 1923 Lou Mitchell’s is still serving up one of the best breakfasts in town. Upon entering everyone is handed donut holes and the ladies and children receive Milk Duds. This springs from the warmth and hospitality of the Greek culture in which they offer a sweet thing to anyone who enters their home as a gift of welcoming. The breakfast at Lou Mitchell’s is impeccable with their fresh squeezed juices and the perfectly cooked pancakes and waffles in addition to being served all day. Lou Mitchell’s is a perfect place for a great breakfast and some Chicago culture.

565 W Jackson Blvd
Chicago, IL 60661-5701
(312) 939-3111 phone
(312) 939-4400 fax

http://www.loumitchellsrestaurant.com/

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Free Chocolate Fondue and S’Mores on Mother’s Day!

Staff — Thu, 30 Apr 2009 21:24:08 +0000

Free Chocolate Fondue and S’Mores on Mother’s Day!

The Reagle Beagle treats mothers and kids on May 10th!

Chicago’s very own Reagle Beagle bar on 160 E. Grand is offering a special treat to Moms and their kids on Mother’s Day, May 10th! Every Mother that comes in will receive a free order of the delectable chocolate fondue and their kids (ages 15 and under) will receive their own S’Mores!

We don’t care if you trade or share your desserts- just come on in and get them! The decadent chocolate fondue comes in milk chocolate with white drizzled in with an assortment of fruits, marshmallows and other dippable delights! The S’Mores are a double treat because not only are they made out of original Hershey’s bars but you get to make them yourself right at the table!

An authentic 70’s and 80’s themed bar, this place is fully equipped with TVs showing clips of all your favorite shows like Dukes of Hazzard, Different Strokes, Eight is Enough and, of course, Three’s Company. Kick back with one of their Not Yet Famous burgers or a themed cocktail that will take you back while listening to the best tunes of yesteryear!

General Manager of The Reagle Beagle Charlie McKenna is available to demonstrate the Chocolate Fondue, the Make Your Own S’Mores or any other tasty treat from your new favorite neighborhood spot!

Also be sure to check out their awesome burgers!!!

ABOUT THE REAGLE BEAGLE CHICAGO:
The Reagle Beagle (160 E. Grand) is your perfect neighborhood spot. Just like Jack, Chrissy and Janet, people go to the Reagle Beagle to enjoy the company of friends with some great food and a relaxing cocktail. The 70′s and 80′s music, along with plenty of pictures of old TV sitcoms, reminds you of a more simple time. However, the lounge furniture, fireplace and accent lighting provide a more modern feel. You may not find the likes of Larry and Lana trolling the crowd, but you will find a great place to hang out with old friends and meet some great new ones. For more information, please visit www.ReagleBeagleChicago.com.

Reagle Beagle
http://www.reaglebeaglechicago.com
160 E Grand Ave
Chicago, IL 60611
(312) 755-9645

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Cornflake Chicken Nuggets Recipe

Staff — Mon, 30 Mar 2009 04:00:05 +0000

These chicken nuggets are an easy and great way to get kids to help in the kitchen. My brothers are always competing to be the one who crushes the corn flakes. I also like to sometimes use buttery crackers such as Ritz Crackers to mix it up.

Yield
8 servings (serving size: 5 nuggets and 1 1/2 tablespoons sauce)

Ingredients
Chicken:
•    1/2 cup low-fat buttermilk (If you don’t have buttermilk then add a tablespoon of vinegar or lemon juice to approximately one cup of milk and let it set for 5 minutes)
•    1 1/2 pounds skinless, boneless chicken breast, cut into 40 pieces
•    3 3/4 cups cornflakes
•    1 teaspoon garlic
•    1 teaspoon paprika
•    1/2 teaspoon sugar
•    1/4 teaspoon salt
•    Cooking spray

Sauce:
• 1/2 cup prepared mustard
• 1/4 cup honey

Preparation
To prepare chicken, combine buttermilk and chicken. Marinate in refrigerator 30 minutes; drain.
Preheat oven to 375°.
Place cornflakes, paprika, sugar, garlic and salt in a food processor; process until cornflakes are finely chopped. Combine chicken and cornflake mixture, tossing well to coat. Place the chicken on a baking sheet coated with cooking spray. Bake at 375° for 15 minutes or until done.
To prepare sauce, combine mustard and honey. Serve with chicken.

Nutritional Information
Calories:190 (9% from fat)
Fat:1.8g (sat 0.4g,mono 0.6g,poly 0.4g)
Protein:21.8g
Carbohydrate:21.3g
Fiber:0.8g
Cholesterol:50mg
Iron:1.3mg
Sodium:425mg
Calcium:40mg