MAMA SAIGH IS A FORMER TV PRODUCER/REPORTER TURNED FULL-TIME WIFE AND MOMMY-BLOGGER. WE ARE A MINNESOTA FAMILY THAT UPROOTED OUR LIVES TO LIVE AS EXPATS IN SINGAPORE (ASIA) FROM 2012-2015. PAPA SAIGH, MAMA SAIGH, AND THE 5-YEAR-OLD ARE BACK IN MINNESOTA, AND WELCOMED BABY #2 IN NOVEMBER 2015. WE DO IT, AND YOU GET TO READ ALL ABOUT IT.
Mix yogurt, honey, and Dijon mustard to taste (a base of about a cup of yogurt, then go from there). Once mix is made, divide it in half. Put chicken in a bag with half of the mixture, and let it sit in the refrigerator for at least an hour. Smash cornflakes in another bag, and add salt and pepper. Remove chicken from the bag, and roll in corn flakes until heavily coated. Yogurt mixture/marinade will make the corn flakes stick pretty well, and your hands will be a mess. Spray baking pan with cooking spray, and bake chicken at 425-degrees until cooked through. Use the remaining mixture (not the mixture that was on the chicken) to dip the chicken in. Enjoy!
*** The green beans are just fresh green beans, sauteed in a little olive oil, fresh garlic, and a little salt. The pasta is simply a penne noodle, with a basic roux sauce (butter, flour, milk, salt and pepper) that I added some chili pepper to as a spice.