Friday, April 30, 2010

Cornflake Chicken

The Parmesan chicken I made last week was such a hit that I was going to make it again, but when I got home I found that we had no bread crumbs.  Because I wasn't about to get back out and buy some at the store I thought I was going to have to improvise on dinner.  So I looked in the pantry and saw that we had cornflakes.  I have always heard that using cornflakes for chicken is pretty good, but I was never brave enough to try it (putting cereal on my chicken weirded me out a little).  But I thought, well why not?  So I found a new recipe and gave it a shot.  It was amazing!

4 skinless, boneless chicken breasts
1 1/3 cup sour cream
2 cups crushed cornflakes
2 teaspoons garlic powder
2 teaspoons Lawry's
salt and pepper

Preheat oven to 350.  Grease a cooling rack and place it on a cookie sheet. Rinse and trim fat from chicken.  Pat dry with a towel.  Place cornflakes in a gallon size bag and use a rolling pin to crush them into crumbs. In a medium size bowl, mix cornflake crumbs, garlic powder, Lawry's, and salt and pepper.  Generously coat chicken with sour cream.  One piece at a time, place the chicken into cornflake bowl and coat well.  Place on rack.  Repeat with other chicken breasts.  Bake for 45 minutes and broil for 3-4 minutes.

The sour cream is amazing (but when is sour cream not amazing?).  It not only holds the cornflakes in place, but it keeps the chicken moist.  I'm really starting to like these coated chicken recipes.  If anyone else has any good ones and wants to share, send them my way!

I hope everyone has a great weekend.  It's supposed to rain here all weekend.  BOOOO.  But I have my eye on a pie that might be making an appearance next week!

this recipe is adapted from here.

1 comment:

Mary Beth said...

My family makes cornflake chicken all the time and it is delicious. Next time, try it with frosted flakes -- even better, trust me.

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