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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This is a recipe that I have been eating since I was a kid. My dad always made it, so it always seemed a little special since he did not cook regularly. He has since passed the torch and now I make it for him.We always have served it with the same side dishes as well. Rice pilaf and garlic green beans. Note: Prep time does not include the marinade time. Marinade time is from 1-6 hours. I personally marinate mine for 4 hours. Cooking time is minimum of 45 minutes, may take longer depending on the size of your chicken breasts. Ingredients:
4 boneless skinless chicken breasts |
17 ounces size box corn flakes |
2 cups of real mayonnaise (light or fat free do not work well) |
1 teaspoon fresh lemon juice |
4 minced garlic cloves |
1 dash white pepper |
1/4 teaspoon salt |
Directions:
1. Mix mayonnaise, lemon juice, salt, white pepper in a large bowl.
2. Let sit for 5 minutes.
3. Place chicken in to the mixture one piece at a time and make sure each piece is coated with the marinade mixture.
4. Cover with plastic wrap and marinate for 1-6 hours in the refrigerator.
5. Roughly crunch corn flakes by hand in a bowl that is somewhat shallow but big enough to dredge chicken. Corn flakes should not be finely ground like crumbs.
6. Take chicken out of the mix piece by piece making sure there is a thick coating of marinade on the chicken.
7. Roll your chicken in the corn flakes and place in a 9x13 in baking dish that has been coated with non stick cooking spray.
8. Add additional flakes to the tops of the chicken and surrounding the chicken.
9. Bake at 350 degrees for minimum of 45 minutes. Baking time will vary due to size of chicken breasts.
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