I made this dinner on Sunday, you can not go wrong when you coat the chicken with cornflakes! It creates a perfect coating and keeps the chicken very moist. It can be prepared ahead of time and can even be frozen. I love this dish, it is simple and can be dressed up by preparing different toppings or side dishes. It can be served with Salad, Pasta or Rice and can be served for lunch or dinner…Perfect easy recipe!
Details:Prep Time : 15min Cook Time : 20-25min ( until golden color) Ready Time : 45min
Servings : 4 servings Ingredients: 4 skinless, boneless chicken breast ( cut into 2-3 “strips ) 2 tbsp Heavy cream ( for lighter version alternate with Milk) 1 tbsp Pesto sauce 1 tsp Salt 2 cups crushed cornflakes cereal Optional: Mushroom Sauce: 10 oz Mushroom 1/2 cup small Artichokes ( 1 smal jar) 3 Garlic Cloves (peeled and chopped) 1/2 cup cherry tomatoes (halved) 2 tbps Olive Oil Salt to Taste 1 tbsp chopped fresh basil
Oven: 375 F
Preheat oven to 375 F .
Rinse and trim the chicken breast, place it into a deep bowl.
Add to the bowl of chicken pieces, 2tbsp of heavy cream, 1 tbsp of Pesto sauce, 1 tsp of salt and mix well until each piece is coated well. I would refigirate for at least 15 minutes with this marinade, you can even do it longer, but leave the cornflakes coating to the last minute.
Put crushed cornflakes on a shallow plate. After the chicken has marinated for at least 15 minutes or longer, place each chicken piece one by one into the crushed cornflakes making sure that each piece is covered. Place them on a lightly greased oven tray.
Bake the chicken pieces for 20-25 minutes or until golden color and crispy.
Different serving suggestions:
Serving Suggestion 1:
It can be served with a side salad and rice.
Serving Suggestion 2:You can also serve the chicken with a mushroom artichoke sauce, prepared with olive oil and garlic and roasted tomatoes. Side dish can be pasta and asparagus on the side! For the mushroom sauce:
Place the cleaned and sliced 10 oz Mushroom on a pan add some salt and cover until it has released all the liquid. Add 2 tbps Olive Oil and 3 Garlic chopped into the mushroom mix and saute. Add the 1/2 cup small Artichokes ( 1 small jar). Broil the 1/2 cup cherry tomatoes that have been halved in medium high for about 5-6 minutes. Add to the sauce right before you serve and decorate with chopped basil!