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.