Prep 20 mins
Cook 45 mins
The corn flake crumbs make these chicken breasts taste great. A tad bit different than we are all used to, but good none the less.
- Pound Chicken breasts thin. (or however thick you like)
- Dip each chicken breast in egg, flour and then roll in corn flake crumbs.
- Place on greased baking pan and bake at 350 for about 45 minutes, or until chicken is not pink in middle of thickest piece.
- You may add chicken seasoning, or salt and pepper to taste, if you think it needs some flavor. This is great served with mashed potatoes and green beans.
We use Perdue 4 cheese blend usually, but the market was out. So I tried this recipe. Driest chicken I've ever tried. This would've been fine at 25 minutes and no egg. Also, no need to beat the breast - it was even drier around the edge.we tossed almost half.
We enjoy this recipe regularly. Easy to adapt to boneless or bone in, whatever you have. You cna jazz it up by sprinkling some of your favoiite seasoning on the chicken before you start the breading. I use egg whites to cute the fat a bit. Crunchy and delicious!
My friend told me to put some lemon juice over them when they are finished. Am doing that tonight.