Picky kids? Rejected box of cornflakes on the shelf? Let’s solve both of these issues. I give you, Cornflake Chicken! It’s moist, (sorry) JUICY, crunchy, and buttery. Can’t get much better really. My toddler eats it and if he had his way he’d live off nothing else but Trolls fruit snacks and goldfish crackers, now that’s saying something! Serve it with some good old blue box mac n cheese and a veggie and you just won the dinner game.
FOR TONIGHT….. By the way, play around with the spices a bit, there’s no wrong way to season food!
4 boneless skinless chicken breasts
4 heaping cups cornflakes
½ – 1 cup sour cream
4 tbs cold butter cut into 8 pats
1 tbs garlic salt
1 tsp onion powder
1 tsp black pepper
Gallon sized zip lock bag
1.) Preheat oven to 375 degrees.
2.) Place cornflakes into bag, seal, and crush with the heels of your hands (don’t pulverize into a powder, you want some bigger pieces for better crunch.)
3.) Add garlic salt, onion powder, and black pepper, shake well.
4.) Place sour cream into medium bowl.
5.) Drop one breast into bowl and coat thoroughly. Add to bag, seal, and shake it like you mean it.
6.) Place in greased 9×13 pan. Repeat.
7.) Place two pats on each end of the breasts.
8.) Bake 45 minutes or until juices run clear.
P.S. DO NOT CUT BUTTER WHILE FRUSTRATED BY YOUR HUSBAND. IT WILL NOT WORK OUT IN YOUR FAVOR.