- Cooking Time: 12 minutes
- Servings: 4
- Preparation Time: 20 minutes
- 1 lb skinless, boneless chicken-breast tenders
- 2 eggs, slightly beaten
- 3 cups cornflakes, finely crushed
- I put my cornflakes in a zip top bag and crushed them with my hands
- 1 tsp Creole Seasoning Mix
- 1/2 of black pepper
- 1/2 tsp salt
- 1/2 cup shredded sharp cheddar cheese (optional)
- Preheat oven to 450 degrees F.
- In a shallow dish lightly beat the eggs.
- In a zip top bag, crush cornflakes together with Creole seasoning, salt and pepper.
- Add shredded cheese to cornflake mixture (optional)
- Place cornflake mixture in shallow bowl. Dip chicken strips into the egg mixture; roll in crumb mixture to coat.
- Arrange chicken strips on an ungreased baking sheet.
- For more crunch, spray top of each piece with high quality cooking spray
- Bake about 12 minutes, or until outsides are golden and chicken is no longer pink.
NotesSometimes New Food simply means a new twist on an old favorite. Over the years we have often made breaded chicken breasts, but lately we have dropped that in interest of reducing our calories. Grilled chicken breast works for most things, but there are times when you still want a bit of crunch with your chicken. Enter an old-fashioned way of making a crunchy coating for food -- good, old-fashioned, cornflake.
Of course, this doesn't mean you can dress things up a bit. The original recipe I found via Pinterest used a mixture of egg, honey and mustard to stick the cornflakes to the chicken. My wife isn't a big mustard fan, though, and I am constantly watching calories, so instead I added some different flavors, using Creole Seasoning mix and some black pepper added to the cornflakes. This gave a great taste to the chicken and reminded us that this would be worth making again.
Originally posted as part of the New Food series on My Word with Douglas E. Welch (http://welchwrite.com/blog/category/new-food/)