Sweet and Sour Crumbed Chicken

from Rigoni di Asiago, Mielbio, Savory
  • Level
  • Duration
    10 min. (Preparation)
    35 min. (Cooking)
  • Portions


  • 4 chicken breasts
  • 1/3 cup unsweetened cereal (rolled oats, puffed rice or corn flakes)
  • 2 tbsp breadcrumbs
  • 2 tbsp flaked almonds
  • 2 crackers
  • 4 tbsps Mielbio Wildflower
  • 1 tsp French mustard
  • A pinch of salt


Preheat the oven to 400° F.

Crumble the crackers and the cereal in a bowl until they form coarse crumbs.

Add the flaked almonds and the breadcrumbs.

In another bowl, mix together the mustard, the Mielbio honey and a pinch of salt.

Slice the chicken into strips or small pieces.

Dip each piece of chicken into the honey-mustard mix, coating well and shake off any excess.

Roll coated chicken in crumb mix.

Use a little pressure to ensure the crumbs stick well to the chicken pieces.

Place on a lined oven tray and put into a hot oven for about 25 minutes.

Excellent served hot or cold, with a little ketchup on the side.