Ingredients
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4
-
1 1/2
-
2
-
2
-
1/2
-
1/8
-
-
-
-
-
-
-
-
-
Directions
Oven-Fried Cornflake Chicken, 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., Just put into the oven, smells sooo good. To the cornflakes I added Badia Complete Seasoning, cumin, onion, garlic powder and Parmesan cheese. Am certain it will come out great! Will make it again., Super easy, and the whole family enjoyed it! Great recipe. It’s going in rotation. Tip: We used smaller pieces of chicken and cooked for 12 – 15 minutes. They picked up some of the lemon flavor and stayed moist with crunchy crust. Yum!
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Steps
|
1
Done
|
Preheat the Oven to 375 Degrees. |
|
2
Done
|
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
Done
|
Dip the Chicken Into the Lemon-Margarine Mixture and Then Into the Crumbs. |
|
4
Done
|
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
Done
|
Bake at 375 For 45 Minutes. |
