from Rachel Leavitt's blog
I flattened the chicken a little with a meat mallet, and marinated it for a little while with lemon juice and 2 garlic cloves. Drained all the juice and discarded the pieces of garlic. I had to double the crumbs, I coated it very thickly.
I flattened the chicken a little with a meat mallet, and marinated it for a little while with lemon juice and 2 garlic cloves. Drained all the juice and discarded the pieces of garlic. I had to double the crumbs, I coated it very thickly.
This is something you could make in a last minute pinch for dinner--super easy, super fast, super tasty! I am using the leftover chicken to make a cobb salad for lunch tomorrow, too!
this picture is from Rachel Leavitt's blog.
2/3 cup Ranch Salad Dressing
2 cups coarsely crushed cornflakes
1 tablespoon Italian seasoning
1 teaspoon garlic powder
4 boneless skinless chicken breast halves (8 ounces each)
2 cups coarsely crushed cornflakes
1 tablespoon Italian seasoning
1 teaspoon garlic powder
4 boneless skinless chicken breast halves (8 ounces each)
Pour salad dressing into a shallow bowl. In another shallow bowl, combine the cornflake crumbs, Italian seasoning and garlic powder. Dip chicken in dressing, then coat with crumb mixture. Place in a greased shallow baking pan. Bake at 400° for 30-35 minutes or until juices run clear. Yield: 4 servings.
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