I love baked chicken. I have a million versions for it, and I don't have a favorite. Doesn't that narrow it down for you?
Call me complex and we're good. This recipe is simple, delicious and also, like my favorites, almost impossible to get wrong. It takes less than half an hour from start to finish and the result is truly perfect.
I served this with a mix of wild rice and grains, veggies and alfredo sauce. My mouth watered just by typing that... so here we go:
Cornflakes crunchy chicken
adapted from recipedotcom.
150g (5 ounces) skinless, boneless chicken-breast
1 egg, lightly beaten
2 teaspoons mustard - preferably yellow
1 cup cornflakes, finely crushed
1/4 teaspoon salt
Dash ground black pepper (optional)
Dash oregano (optional)
Dash curry (optional)
1. Pre-heat oven to 450F. Cut chicken into 4 pieces. In a dish, combine the egg and mustard. In another shallow dish combine cornflake crumbs, salt, pepper, oregano and curry.
2. Dip chicken pieces into the egg mixture then roll them in the crumb mixture to coat evenly.
3. Arrange chicken on a greased baking sheet. Bake 15 to 20 minutes, or until chicken is cooked through.