Oven Crusted Herbed Chicken
Again, from the corn flake box...
OVEN CRUSTED HERBED CHICKEN
1/3 cup all-purpose flour
1/2 teaspoon basil leaves
1/8 teaspoon ground thyme
1/8 teaspoon rosemary leaves, crushed
1/8 teaspoon pepper
1/4 cup margarine or butter, melted
1/3 cup milk
1 chicken (2 1/2 to 3 lb), cut into serving pieces and skinned
5 cups corn flakes cereal crushed to 1 1/2 cups
Preheat over to 375 degrees F. Combine flour, basil, thyme, rosemary, pepper and 1/2 teaspoon salt, if desired. Add margarine; mix well. Add milk; mix well. Dip chicken in flour mixture; roll in cereal to coat evenly. Place on rack in shallow backing pan. Bake 55 to 60 minutes or until chicken is no longer pink and coating is golden brown.
Makes 6 servings.
OVEN CRUSTED HERBED CHICKEN
1/3 cup all-purpose flour
1/2 teaspoon basil leaves
1/8 teaspoon ground thyme
1/8 teaspoon rosemary leaves, crushed
1/8 teaspoon pepper
1/4 cup margarine or butter, melted
1/3 cup milk
1 chicken (2 1/2 to 3 lb), cut into serving pieces and skinned
5 cups corn flakes cereal crushed to 1 1/2 cups
Preheat over to 375 degrees F. Combine flour, basil, thyme, rosemary, pepper and 1/2 teaspoon salt, if desired. Add margarine; mix well. Add milk; mix well. Dip chicken in flour mixture; roll in cereal to coat evenly. Place on rack in shallow backing pan. Bake 55 to 60 minutes or until chicken is no longer pink and coating is golden brown.
Makes 6 servings.
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