Daniel & Sarah Zia (and their kids) love this Betty Crocker classic. In fact, it’s one of their family’s favorite fall recipes. In less than an hour, you can enjoy this delicious dinner, too. Just look on page 2 for the directions.
Crunchy Garlic Chicken
Prep: 30 min | Bake: 25 min | 6 servings
2 Tb butter, melted
2 Tb milk
1 Tb chopped fresh chives or parsley
1/2 tsp salt
1/2 tsp garlic powder
2 cups cornflakes cereal, crushed (1 cup)
3 Tb chopped fresh parsley
1/2 tsp paprika
6 boneless, skinless chicken breast halves (1 1/2 lbs.) 2 Tb butter, melted
1. Heat oven to 425°. Grease rectangular pan, 13 x 9 x 2 inches.
2. Mix 2 Tb butter, milk, chives, salt and garlic powder in one bowl. Mix cornflakes, parsley and paprika in another bowl. Dip chicken into milk mixture, then coast lightly and evenly with cornflakes mixture. Place in pan. Drizzle with remaining butter.
3. Bake uncovered 20 to 25 minutes or until chicken is no longer pink when centers of thickest pieces are cut.