This is a very, very good chicken meal! We are making it again this weekend! These do have a bit of a kick to it so beware when giving it to little kids.
Serves 4
A crispy coating of crushed pecans and cornflakes gives these lean, boneless chicken breasts a tasty oven ‘fried’ crunch.
Ingredients
1 1/2 cups buttermilk
2 teaspoons cayenne pepper
1 1/2 teaspoons salt, divided
1 tablespoon garlic powder (available in the spice aisle)
4 (6-8 ounces) boneless, skinless chicken breast cutlets
4 cups 365 Everyday Value™ Corn Flakes
1 cup whole pecans
Method
Position oven rack to middle shelf; preheat to 375ºF. Spray baking sheet with nonstick spray; set aside.
Whisk together buttermilk, cayenne pepper, 1 teaspoon of salt and garlic powder. Add chicken; marinate 10 minutes. While chicken is marinating, coarsely grind corn flakes and pecans, separately, in a food processor. Mix together in a large bowl; season with remaining salt. Lift a chicken breast out of buttermilk allowing excess to drain off into bowl; cover entire chicken breast in corn-flake mixture; transfer to baking sheet. Repeat with remaining chicken. Throw out any remaining buttermilk. Bake 20 minutes or until internal temperature reaches 170ºF on instant-read thermometer.
Nutrition
Per serving (about 8oz/235g-wt.): 530 calories (220 from fat), 25g total fat, 3.5g saturated fat, 110mg cholesterol, 1280mg sodium, 32g total carbohydrate (4g dietary fiber, 6g sugar), 46g protein
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This sounds really good. We'll have to try it but substitute paprika for the cayenne or do half and half. Thanks!
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