Recipe by Redneck Epicurean
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.
Top Review by Cher Oliver
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.)
- 4 boneless skinless chicken breasts
- 1 1⁄2 cups corn flakes, made into about 3/4 cup crumbs
- 2 tablespoons melted margarine
- 2 tablespoons lemon juice
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
- nonstick cooking spray
- 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.