Oven-Fried Cornflake Chicken |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Another treasure from my dietitian. This chicken is the Wednesday night meal at the hospital. It is really good. Now, go ahead and snirl up your nose and say, ewww...hospital food but I'm telling you, folks...my hospital has good food. Their roast beef Manhattan is KILLER, but Cathy won't give me the recipe for that, it's her Mom's. But this is always good, never dry, and I like it. Ingredients:
4 boneless skinless chicken breasts |
1 1/2 cups corn flakes, made into about 3/4 cup crumbs |
2 tablespoons melted margarine |
2 tablespoons lemon juice |
1/2 teaspoon salt |
1/8 teaspoon pepper |
nonstick cooking spray |
Directions:
1. Preheat the oven to 375 degrees.
2. Place the cornflake crumbs in a shallow dish. In a bowl, combine the melted margarine, lemon juice, salt and pepper. Use a fork to beat the mixture together.
3. Dip the chicken into the lemon-margarine mixture and then into the crumbs.
4. Place the coated pieces on a baking sheet that has been sprayed with non-stick spray. Repeat with the remaining chicken. Arrange them so they don't touch each other if possible.
5. Bake at 375° for 45 minutes.
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