1/4 cup pure maple syrup
1 tablespoon Sriracha chili sauce
1 teaspoon reduced-sodium soy sauce
1.1 ounces all-purpose our (about 1/4 cup)
1 large egg, lightly beaten
1 cup naturally sweetened cornakes, crushed (about 1 oz.)
1/4 cup whole-wheat panko (Japanese breadcrumbs)
4 (4-oz.) chicken breast cutlets
1/4 teaspoon kosher salt
1/4 teaspoon paprika
1 tablespoon butter, melted
Step 1 Preheat oven to 425 degrees F. Place a wire rack on a rimmed baking sheet. Coat rack with cooking spray.
Step 2 Combine next 3 ingredients (through soy sauce) in a small bowl.
Step 3 Place our in a shallow dish. Place egg in a shallow dish. Combine cornakes and panko in a shallow dish. Sprinkle chicken with salt and paprika. Dredge chicken in our, shaking o excess. Dip chicken in egg; dredge in cornake mixture, pressing to adhere. Place on prepared rack. Drizzle butter evenly over chicken. Bake at 425 degrees F for 10 minutes or until chicken is done and crust is golden.
Step 4 Cook waes according to package directions. Divide waes among 4 plates; top evenly with chicken and syrup mixture. Sprinkle with green onions.