Cornflake chicken doesn't exactly sound amazing when you first hear the name. But when you see the parmesan, garlic and parsley that is added in to crust the chicken, then you begin to realize that it's not just plain chicken crusted with plain cereal. The components of this dish combine perfectly to create a delicious meal, bursting with flavor. I always serve this chicken recipe with rice and a sprig of fresh parsley spruces up the plate beautifully.
The steps are simple: dip the chicken in a butter/garlic mixture and then dip in the cornflake/parmesan/parsley mixture to coat. Bake for a set amount of time and voila! Easy.
I wanted to thank all of you for your suggestions for our fishing trip - it was so much fun reading all of your experiences and interesting to see how easy it is to get seasick! Our trip got postponed a few days - apparently, they won't take the boat out if there is lightening or extreme wind (guess that's a good thing, eh?) and the day of our planned trip happened to include one of the worst thunderstorm/lightening storm they had had in a while. Darn weather. I will be sure to post a lot of photos, though, once we actually make it out there!
GLUTEN - FREE CORNFLAKE CHICKEN
4 T butter, melted
1/4 c olive oil
3 garlic cloves, minced
1 c homemade cornflakes , crushed (sub GF store cornflakes, if desired)
1/2 c Parmesan
1/4 c fresh parsley, minced
20 oz chicken breasts, butterflied in half and separated into 2 breasts
Salt & pepper
Place butter and garlic cloves in a small bowl. In a separate bowl, combine crushed cornflakes, Parmesan and parsley. Dip chicken breasts first in butter and then coat with cornflake mixture.
Put in greased baking sheet. Cover and bake at 325F for 20 minutes. Remove cover and continue baking for another 40 minutes or until chicken is cooked.