Cornflake Chicken
January 18, 2009 – 6:43 pmThis is another recipe that comes to me from my husband and his family. It’s good simple food that hits the spot. If you’d like to spice it up a bit, add some Cajun seasoning to the cornflake crumbs. I just buy the pre-crumbed cornflakes for this meal rather than crushing my own, as we rarely eat cereal in this house. You could easily serve 4 if you get smaller chicken pieces or cut the breasts in half. I served this with baked white rose potatoes and some sautéed zucchini and yellow squash.
Cornflake Chicken
Serves 2 hungry people
2 whole chicken breasts, bone-in, with skin
3 tbsp butter, melted
1 cup cornflake crumbs
Preheat oven to 350 degrees. Roll the chicken breasts all over in the butter and then in the cornflake crumbs. Pat any leftover crumbs on the top of the chicken breasts. Bake for 1-1½ hours or until cooked all the way through (internal temperature of 180 degrees F). Potatoes can be baked at the same time.
| Calories | 360 |
| Fat | 20 g |
| Saturated Fat | 11 g |
| Cholesterol | 130 mg |
| Sodium | 612 mg |
| Carbohydrates | 6 g |
| Fiber | 0 g |
| Protein | 36 g |
| Vitamin A | 13% |
| Vitamin C | 3% |
| Calcium | 2% |
| Iron | 18% |
2 Responses to “Cornflake Chicken”
I have to remember to use cornflakes as a coating for meats. It’s a great crunchy texture and this chicken looks great!
By Joelen on Jan 19, 2009