Here it is April 13 and I'm ashamed to suddenly realize that I didn't cook chicken once during the winter. Oh, I made plenty of dishes that had chicken in it (mixed with pasta, with vegetables, with rice), but they were made with Perdue Short Cuts, chicken that was already cooked an cut up for me. But I didn't actually buy chicken from the store and make something myself. This recipe is going to change that, if for the only reason it contains breakfast cereal.Oven-Fried Corn Flake Chicken
2 lbs of boneless, skinless chicken breasts
1 tsp dried thyme
1 tsp dried sage
1/4 cup buttermilk
2 1/2 cups finely ground corn flakes
vegetable oil
pinch of allspice
pinch of cayenne pepper
salt and pepper
Pre-heat oven at 350. Lightly oil a 9" x 13" baking dish. Place chicken breasts between two pieces of wax paper. Flatten breasts with a mallet or other instrument. Cut meat into two inch slices. Combine thyme, sage, allspice, cayenne, salt, pepper and buttermilk in a bowl. Add chicken, turning it to cover completely. Cover with plastic wrap and place in fridge for 30 minutes. On a rimmed baking sheet, spread corn flakes and coat each piece of chicken, pressing flakes into the chicken. Bake 30 to 40 minutes unti chicken is cooked thoroughly.
I've seen recipes that use corn flakes before (and I recall chicken recipes made with potato chips and Triscuits, I think), but I've never done it myself. Now I have to find something to serve on the side. Maybe milk?
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