Oven-fried corn flake chicken

April 11, 2007

Serves 6

Vegetable oil (for the dish) 2 pounds boneless skinless chicken breasts 1 teaspoon dried thyme 1 teaspoon dried sage Pinch of ground allspice Pinch of cayenne pepper Salt and black pepper, to taste 1/4 cup buttermilk 2 1/2 cups finely chopped corn flakes 1. Set the oven at 350 degrees. Have on hand a 9-by-13 -inch baking dish. Lightly oil the dish.

2. Place the chicken breasts between two sheets of wax paper. With a mallet or the back of a skillet, flatten the breasts slightly. Cut the meat into 2-inch slices.

3. In a bowl, combine thyme, sage, allspice, cayenne, salt, black pepper , and buttermilk. Add the chicken, turn it in the marinade, and cover with plastic wrap. Refrigerate for 30 minutes.

4. On a rimmed baking sheet, spread the corn flakes. Coat each piece of chicken with the cornflakes, pressing them into the chicken.

5. Place the chicken in the baking dish. Bake for 30 to 40 minutes or until the chicken is crisp and cooked through. Serve with honey mustard dipping sauce. Adapted from Kids Can Cook