Prep 15 mins
Cook 45 mins
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.
- Preheat the oven to 375 degrees.
- 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.
- Dip the chicken into the lemon-margarine mixture and then into the crumbs.
- 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.
- Bake at 375° for 45 minutes.
Super Delicious! I used chicken tenders (about 10 of them) but followed the amounts listed in the recipe and it worked out just right. I only cooked it for 20-25 minutes on 375 and they were moist inside and crunchy outside. I also added some spices to the cornflakes. Man, it was good and I recommend it. I put in some italian seasoning, garlic powder, onion powder, dried chili flakes, and parmesan cheese. My husband and I inhaled all of it ourselves. (Served with baked sweet potatoes and green beans.)
Wow, this was good. I am terrible at cooking chicken -- it's always under done and not safe or over done and dry. This was so good. For fear of overcooking, I cooked at 350 for about 40 minutes. They were so tender I cut it with a fork.
We liked it! I had to use panko bread crumbs because I was out of cornflakes, but still was very good. Too the butter/lemon mixture I also added onion powder, garlic powder, cayenne, and ground chipotle powder. I baked chicken tenders elevated on a cooling rack on top of a cookie sheet to have both top and bottom be crispy. Would make again.