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Crunchy Garlic Chicken: Corn Flakes Style
I found this recipe many years ago in a Betty Crocker cookbook when I was in high school. I used to love to make it for my family and had the opportunity to do it again this Christmas season as I was visiting my parents. The recipe calls for corn flakes to be broken down to be able to bread the chicken with, but on accident I bought frosted flakes. We all sat through dinner the first time we had it and wondered why it was so sweet. After realizing that I bought the wrong kind of flakes, I made the same recipe a little while after but tried it with the real recipe. Frankly, it was not as good. If you prefer a sweeter taste use all frosted flakes if you want a milder sweet simply use 1 cup of cornflakes and 1 cup of frosted flakes to balance the flavor!
2 tablespoons butter or stick margarine; melted
2 tablespoons milk
1 tablespoon chopped fresh chives or parsley (I use parsley)
.5 teaspoon salt
.5 teaspoon garlic powder
2 cups cornflakes cereal (or frosted flakes), crushed (1 cup)
3 tablespoons chopped fresh parsley (If you do not have fresh parsley, that's okay I just put more dry parsley in)
.5 teaspoon paprika
6 boneless, skinless chicken breast halves
2 tablespoons butter or stick margarine, melted
1. Heat oven to 425 degrees, Grease rectangular pan
2. Mix 2 tablespoons butter, the milk, chives, salt, and garlic powder. Mix cornflakes, parsley and paprika. Dip chicken into milk mixture, then coat lightly and evenly with cornflakes mixture. Place in pan. Drizzle with 2 tablespoons butter.
3. Bake uncovered 20 to 25 minutes or until chicken is no longer pink when centers of thickest pieces are cut
Prep time is up to 30 minutes-definitely no longer than that, and combined with cook time you'll have a meal in under an hour!