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Cornflake Coating for Chicken
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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
ADDITIONAL INGREDIENT (for each batch):
4 boneless skinless chicken breast halves (4 ounces each)
In an airtight container, combine the first eight ingredients. Store in a cool dry
place for up to 6 months. Yield: 8 batches (about 4 cups total). To
prepare chicken: Place 1/2 cup coating in a shallow dish; coat chicken on
both sides. Place in a greased 11-in. x 7-in. baking dish. Bake, uncovered, at
350° for 30-35 minutes or until juices run clear.
Yield: 4 servings.
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Printed from tasteofhome.com Sep 8, 2008Copyright Reiman Media Group, Inc © 2008 |