Cornflake Crusted Chicken Breasts

Cornflake Crusted Chicken Breasts

Cornflake Crusted Chicken Breasts

100 ml milk
2 halves boneless, skinless chicken breasts (about 500 g)
30 g cornflakes
1/2 tsp ground black pepper
1/2 tsp paprika
1/2 tsp garlic powder
400 g carrots
1/2 tsp dried parsley leaves
3 Tbsp oil
coarse sea salt

Marinate chicken in milk for about an hour. Turn the meat occasionally so it can marinate evenly. Crush cornflakes and put it into a freezer bag along with pepper, salt, paprika and garlic powder. Shake to mix evenly. Line casserole dish with aluminum foil and brush with 1 Tbsp oil.

Remove the meat from the marinade. Put each piece of meat into the bag with cornflakes and spices and shake well. Put meat on a foil and sprinkle each piece with 1/2 Tbsp oil. Bake in a preheated oven on 200°C for about 25 minutes or until the meat is done.

Cook carrot, drain and transfer into a serving bowl. Coat with 1 Tbsp oil and dried parsley. Add salt to taste.

12 Comments

  1. Your chicken looks delicious! I made something similar with panko bread crumbs. I hope you don’t mind but I put your link on my blog, having my first linky party and thought people would love this one.

  2. I tried making this when I saw the recipe in the back of the cornflakes box.. funny thing is, I forgot to crush the cornflakes and didn’t realize it until the flakes weren’t sticking to the chicken..I felt so silly, but my Dad was so nice he said,oh it’s fine,don’t worry..

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