Ingredients
The following ingredients have 5 Servings
- 1 1/2 pounds boneless skinless chicken breasts
- 1 tablespoon minced garlic
- 1 egg
- 3/4 cup milk
- 1/2 teaspoon Mrs. Dash Southwest Chipotle seasoning (you can substitute with any Cajun-blend seasoning if that\'s not available)
- ground black pepper, to taste
- 3/4 cup crushed cornflakes
- 1/2 cup seasoned bread crumbs
- 1/4 cup fresh grated parmesan cheese
- Olive oil cooking spray
Instruction
- Pound the chicken breasts with a mallet until they are about 1/4 inch thick. If they are very thick to start with, you can also butterfly the breasts instead. Cut the chicken into strips and set aside.
- Add the minced garlic to a bowl, and mash it into a paste with the back of a spoon. Crack the egg into the bowl then add the milk, Chipotle seasoning and black pepper to taste. Mix well, then add the chicken.
- Cover and marinate in the refrigerator for about one hour. Meanwhile, you can prepare the coating.
- Fill a quart Ziploc bag with cornflakes and close. Crush the cornflakes finely using a pestle (or the palm of your hand). After crushing them, measure how much you have, and crush more if needed.
- Pour the cornflakes onto a large plate, then add the seasoned bread crumbs and grated Parmesan cheese. Mix well.
- Preheat the oven to 375 degrees.
- Line a large baking sheet with crumpled aluminum foil and spray with olive oil.
- When the chicken is done marinating, dredge each piece through the coating and place them evenly apart on the baking sheet.
- Spray the chicken lightly with olive oil. Cook for 20 minutes, turning once halfway through.
