2 1/2 lb skinless boneless
chicken breast halves
1 1/2 sticks (3/4 cup) unsalted butter,
melted
3/4 teaspoon salt
1/4 teaspoon black pepper
7 cups cornflakes (7 oz), coarsely crushed
Preparation
Put oven
racks in upper and lower thirds of oven
and preheat oven to 425°F. Butter
2 large shallow (1 inch deep) baking pans.
Gently pound chicken between sheets of
plastic wrap with flat side of a meat
pounder or with a rolling pin until 1/3
inch thick. Cut chicken lengthwise into
1/2-inch-wide strips.
Stir together butter, salt, and pepper
in a shallow dish. Put cornflakes in another
shallow dish. Working with 1 strip at
a time, dip in butter, then dredge in
cornflakes, pressing flakes firmly to
help adhere. Transfer as coated to baking
pans.
Bake, switching position of pans halfway
through baking, until chicken is golden
and cooked through, about 15 minutes total.
Cool chicken in pans on racks to room
temperature (crust will firm up as it
cools).
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