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Serves: 6
6 SERVINGS PREP: 10 MIN BAKE: 25 MIN
2 tablespoons butter or margarine, melted
2 tablespoons milk
1 tablespoon chopped fresh chives
1/2 teaspoon garlic powder
2 cups cornflakes cereal, crushed (1 cup)
3 tablespoons chopped fresh parsley
1/2 teaspoon paprika
6 boneless skinless chicken breast halves (about 1 3/4 pounds)
2 tablespoons butter or margarine, melted
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1. Heat oven to 425°. Spray rectangular pan, 13 x 9 x 2 inches, with cooking spray.
2. Mix 2 tablespoons butter, the milk, chives, salt and garlic powder in shallow bowl. Mix crushed cereal, parsley and paprika in another shallow bowl. Dip chicken into milk mixture, then coat lightly and evenly with cereal mixture. Place in pan. Drizzle with 2 tablespoons butter.
3. Bake uncovered 20 to 25 minutes or until chicken is no longer pink when centers of thickest pieces are cut.
1 SERVING: Calories 255 (Calories from Fat 110); Fat 12g (Saturated 6g); Cholesterol 95mg; Sodium 410mg; Carbohydrate 9g (Dietary Fiber 0g); Protein 28g * % Daily Value: Vitamin A 14%; Vitamin C 6%; Calcium 4%; Iron 20% * Exchanges: 1/2 Starch, 4 Lean Meat * Carbohydrate Choices: 1/2
Together Time
Make a bird feeder with leftover bread that's too crusty to eat. Tie string around the slices, package style, leaving enough string to tie the ends to a tree branch or clothesline. See what different kinds of birds come to eat!
From "Betty Crocker easy family dinners: Simple Recipes and Fun Ideas to Turn Mealtime into Quality Time.-1st Edition" Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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