Recipe by Redsie
From Family Circle. This turned out great!! Moist, tender and tasty!! And easy to prepare too!! :) I even made it with bran flakes and with marmalade!!
Top Review by justcallmetoni
Mom never liked crumb coating so I had a childhood free of American staples such as Shake N Bake or corn flake crumbs. Discovered them on my own and have recently begun to try some posted here. I really liked the combination of flavors from the preserves, mustard and hot sauce. So much so, I wish they permeated the chicken more and would suggest pounding the chicken a bit to do that. (Be careful with cooking time then as this was perfectly cooked in the stated time.) I also used a combination of flakes with bran flakes as a the posting chef suggested and thought it worked really well giving a slightly nutty flavor to the crispy shell. Thanks Redsie. Made for *123 Hit Wonders*.
- 1⁄2 cup apricot preserves
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1⁄2 teaspoon garlic powder
- 1⁄4 teaspoon liquid hot pepper sauce
- 2 cups crushed corn flakes
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1⁄4 teaspoon black pepper
- 6 boneless skinless chicken breasts (about 2 pounds total)
Directions See How It's Made
- Heat oven to 350 degrees F. Lightly coat 13 x 9 x 2-inch baking dish with nonstick cooking spray.
- Whisk together apricot preserves, Dijon mustard, Worcestershire sauce, garlic powder and hot-pepper sauce in small bowl.
- Mix corn flakes, salt, thyme and pepper on piece of waxed paper.
- Brush chicken breasts with apricot glaze. Coat in crumb mixture. Place chicken in prepared baking dish.
- Bake in 350 degree F oven for 35 minutes or until cooked through.