Ingredients

4 rolls

2 chicken breast

1 egg

1 sign flower

75 g cornflakes

4 rolls

2 tomatoes

8 lettuce leaves

1 tablespoon honey

1 teaspoon mustard

1 tablespoon mayonnaise

2 tablespoons Greek yogurt

materials

kitchen machine

Cling film

Baking sheet with parchment paper

Pepper and salt

Preparation
Preheat the oven to 200 degrees. Cut the chicken breasts from the top half so that four equal pieces. Place a piece of plastic wrap on it and beat with a meat mallet or rolling pin or frying the pieces that flatter. Whisk in a sign the egg with salt and pepper. Grind corn flakes coarsely in a food processor (or put them in a bag and turn broken). Remove the chicken pieces first in flour than a beaten egg and then take the cereal.Make sure the chicken is well coated. Place on a baking tray with baking paper and bake for 20 minutes in the oven.

Meanwhile, make the sauce by the yogurt, mayonnaise, mustard, honey and a pinch of salt by stirring together. Cut the tomatoes into slices. Halve the buns and toppings they turn with two leaves, a piece of crispy chicken, tomato and honey mustard sauce.