After making something that ends up being a dud, I always search my brain to think of the last thing I made that I really liked. Tonight the dud was homemade butterscotch pudding (which ended up not quite as creamy as I was hoping it would be), and I thought "Well, it wasn't corn flake chicken, but I'm willing to try to make my own pudding again." And then I realized I never told you guys about the corn flake chicken, and so here I am.
Maybe everyone else has tried it, but corn flake chicken was news to me. We did, however, score an enormous box of corn flakes on sale a couple of weeks ago and my husband casually brought it up, planting the seed. So I did some searching and settled on a ridiculously easy recipe that sounded like something we'd love and, lo and behold, it was awesomeness on a plate. The chicken was juicy and perfectly cooked (we checked it's doneness with our meat thermometer to be sure), and the topping was crisp and tangy with the addition of the romano cheese. My mind knew I was eating cereal-coated bird, but my mouth didn't care one bit. This recipe is a keeper.
Corn Flake Chicken
2 c. Corn Flake crumbs
1/2 c. grated Romano cheese
4 boneless skinless chicken breasts
2 large eggs
2 T. milk
salt & pepper
Preheat oven to 400 degrees.
Mix cereal crumbs in a shallow bowl with grated cheese and salt and pepper.
In another shallow dish, lightly beat eggs with milk.
Rinse & pat-dry chicken breasts. Dip breasts, one at a time, in egg mixture and then place in bowl with corn flake mixture. Generously pat cereal mixture into chicken on all sides until thoroughly coated.
Place chicken in a baking dish, cover in foil, and bake for 30 minutes. Uncover chicken and continue baking for approximately 15 more minutes (or until chicken reaches an internal temp of 165 to 170 degrees).