1 lb. boneless and skinless chicken breast, halved
3/4 c. milk
1 c. crumbled cornflakes
1/3 c. grated Parmesan cheese
1/2 tsp. seasoned salt
1/4 tsp. black pepper
1/2 c. honey
2 tsp. lemon juice
1/2 c. ketchup
1/2 c. barbecue sauce

Place chicken pieces on cutting board. Cut each one vertically to make 3 pieces. Then cut each strip horizontally to make 12 pieces. Try to keep the pieces the same size so they will cook evenly. Transfer the chicken to a mixing bowl. Pour milk over chicken; set aside. Pour the crumbs, cheese, salt, and pepper into a plastic bag; twist the top and shake it. Line the plate with 2 or 3 layers of paper towels. Drop about half the chicken pieces into the bag. Twist the top of the bag and shake it several times to coat the chicken pieces.

Arrange the chicken on the plate in a spoke-like pattern to make half a circle. The pieces may be close together, but should not touch. Drop the remaining chicken into the bag. Twist and shake again. Arrange on the plate to complete the circle. Cover with a paper towel. Microwave on high for 5 minutes. Rotate the plate a half-turn. Microwave on high another 3 to 4 minutes until the chicken is done. With pot holders, remove the plate from the oven. Let stand 5 minutes before serving. Make sauces while chicken is resting.

Honey Dip: Measure honey into glass measure. Add lemon juice. Microwave on high for 45 to 60 seconds until hot. Carefully remove from the microwave. Serve with Gold Nuggets.

Barely Barbecue Dip: Pour ketchup in glass measure. Add barbecue sauce until it comes to the 1 cup measuring line on the measure. Microwave on high for 1 minute. Stir with wooden spoon. Microwave on high for 1 to 1 1/2 minutes until hot. Carefully remove from the microwave. Serve with Gold Nuggets.