Monday, June 25, 2007

Cornflake Coating For Chicken

This homemade version of Shake n' Bake is easy to make and is perfect for quick, tasty suppers!

Prep: 5 minutes
Bake: 30 minutes
Yield: 8 batches (about 4 cups total)

9 cups cornflakes, crushed
1 envelope onion soup mix
1 tablespoon garlic powder
1 tablespoon dried parsley flakes
2 teaspoons rubbed sage
1 teaspoon seasoned salt
1 teaspoon paprika
1 teaspoon pepper
4 boneless skinless chicken breasts (4 ounces each)

In an airtight container, combine the first eight ingredients. Store in a cool dry place for up to 6 months.

To prepare chicken: Place 1/2 cup coating in a shallow dish; coat chicken on both sides. Place in a greased baking dish. bake, uncovered, at 350 for 30-35 minutes or until juices run clear. Makes 4 servings.

Tips and Tricks
To coat the chicken, place the pieces in a resealable plastic bag with the cornflake coating, then shake. Try different flavors of soup mix for variety. For moist chicken, dip pieces in ranch or Italian salad dressing before coating with crumbs. The soup mix has plenty of salt in it, so I omit the seasoned salt. To crush the cornflakes, put them in a ziploc bag and roll with a rolling pin.
Make It Healthier
Omit salt. Use bran flakes in place of cornflakes.
How Kids Can Help
Crush cornflakes. Measure spices. Coat chicken.
Suggested Sides
sliced melon, green salad, steamed green beans

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