yum, yum, chicken!

Tonight I made Billy’s second favorite chicken dish, my corn flake chicken. His favorite is a pan-fried chicken Parmesan, but I won’t make it anymore because it is very unhealthy. I felt inspired to share the corn flake chicken recipe with anyone else who wanted a really tasty and pretty healthy new spin on chicken. See, in our house, we eat  A LOT of chicken, and it gets very boring, so I had to get creative, and this is one of the recipes I came up with! All in all, half of this recipe is about 190 calories, which is a reasonably healthy “breaded” chicken.

Corn flake chicken for 2

You will need:

  • 2 boneless, skinless chicken breasts. I used Foster farms from Costco, so 2 breasts come in a package
  • 1-2 cups Kellogg’s corn flakes, dumped in a gallon sized ziplock bag. I start with a little and add as needed
  • 1/2 cup of your favorite creamy salad dressing, I used Marie Calendar’s chiptole ranch, but a lite ranch is great
  • salt and pepper to taste
  • a meat tenderizer, or heavy object or frying pan
  • non-stick cooking spray
  • a rimmed baking sheet, like a jelly roll pan
  • a non-stick cooling rack that is oven safe
  • plastic wrap and foil

1. Preheat oven to 400 degrees. Line your baking sheet with foil, place cooling rack onto sheet, and spray with cooking spray.

2. place one chicken breast at a time on plastic wrap, and fold one half over to make a packet. Use your meat tenderizer or heavy object to pound the chicken breast out to about 1 inch thickness. Repeat on second chicken breast. Sprinkle with salt and pepper to taste. Cut each chicken breast into 2 inch strips, it’s OK if some are smaller or larger, you will get about 8 pieces.

3. Place your creamy salad dressing in a shallow bowl, dip and coat each chicken breast strip.

4. Place corn flakes into your gallon sized ziplock bag, then crush until you have a very crumbly bag of cereal. Place one chicken strip at a time into the ziplock, seal the top, and shake it up to coat! Repeat for all of the chicken strips

5. Lay each strip on your cooling rack, and bake for 20 minutes.

I paired the chicken with some zucchini and yellow squash that I had tossed in a tablespoon of extra virgin olive oil, sprinkled with fresh ground black pepper and baked for 10 minutes at 400 degrees.

Please share if you decide to make this recipe, it’s totally delicious, pretty healthy, and a great way to get a breaded chicken dish back into your health conscious diet. I love making little switcheroos and tweaks to make recipes healthier, and still keep some of my favorite dishes on the menu even when I am trying to be “better” about my food intake. Billy and I both say enjoy, but make your own, we already ate tonight’s!

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