Recipe: Cornflake Crusted Baked Chicken & Roasted Tomatoes On the Vine

Recipe: Cornflake Crusted Baked Chicken & Roasted Tomatoes On the Vine

For this recipe we are going to give you a fast way to make an entire meal that is a showstopper for family and guests alike. Cornflake Crusted Baked Chicken & Roasted Tomatoes On the Vine is only two elements so it's easy to do and also a beautiful dish that will really impress your dinner guests. Delicous, healthy, filling and crispy-crunchy goodness!

Cornflake Crusted Baked Chicken with Roasted Tomatoes on the Vine is an update to a favorite family recipe that probably originated with the back of the cornflake box. As health fads hit in the '70s and '80s, home cooks were looking for ways to create that fried chicken crispyness and mouth-watering taste without the heavy oils, fats and frying time. This is a fabulous solution - and you don't need an air fryer.  A big hit with so many families, it's delicious, looks pretty and children really love it. Winning!

We're going to show you how to make cornflake crusted baked chicken, adding just a few elements that give it a modern twist and a bit of added flavor.

But don't worry, it's still just as quick and easy to get dinner on the table in about 30 minutes.

 

Cornflake Crusted Baked Chicken

Prep time: 10 mins.

Cook time: 30 mins.

Total time: 40 mins.

Makes 4 servings

Substitutions: You can easily substitute herbs de Provence, parsley, oregano or basil alone for Italian seasoning. 

Note: Chicken should be thawed before proceeding with this recipe.

 

Ingredients:

1 1/2 lbs boneless chicken breasts

3 C cornflakes or cornflake crumbs

1 1/2 tsp Italian seasoning

1 tsp garlic salt

1/4 tsp black pepper

2 large eggs, beaten

1/4 C (1/2 stick) butter, melted

 

Instructions:

1. Preheat the oven to 400 degrees F.  

2. If using real cornflakes, place them in a ziplock bag and crush by pressing down and rolling gently with a rolling pin. They do not have to be tiny pieces, just small enough to coat the chicken breast.

3. You're going to prep for a dip and coat session so get two bowls of equal size that will fit a chicken breast. You can use coating trays if you have them. Add the crumbs to one bowl and mix with the Italian seasoning, garlic salt, and black pepper. Add the eggs to the other bowl and whisk them until fully beaten.

4. Wash and pat dry the chicken breasts, then place each, one at a time, between two pieces of plastic wrap and pound lightly to even out the thickness. Repeat with the other three breasts. You don't want to flatten these, but just try to make them a bit more uniform so they cook evenly.

5. Dip each chicken breast into the egg, then the cornflake coating, pressing it into the mixture to fully cover the breast. Then flip and coat the other side. Repeat with each breast.

6. Place coated chicken onto a greased baking sheet or place on a piece of parchment on top of a baking sheet. Drizzle butter on top of each, carefully coating as much as possible. The butter will help make the chicken crispy when baking in the oven.

7. Put in the oven and set timer for 30 minutes.

8. While the chicken begins to cook, you will prep your beautiful tomatoes on the vine.

 

Roasted Tomatoes on the Vine

Ingredients: For each person you should have 3-4 tomatoes on the vine. So for a table of four, you should have 4 vines with 12-16 tomatoes total.  

Directions:

1. Once the chicken is in the oven, gently wash tomatoes on the vine and pat dry. Be careful not to remove the tomatoes from the vine. Place in whole on baking sheet covered with parchment paper (or foil) and spritz with a bit of olive oil. Toss a few of the Italian herbs and grind some fresh black pepper on top of them.

2. When the chicken has cooked for about 10 minutes, place the pan with the tomatoes on it in on the middle rack next to the chicken.

3. Remove both when the timer goes off.

 

Pull both trays out when the timer goes off, they should finish at the same time. Always remember to check the temperature of your chicken with a meat thermometer. A hint from us: the top pocket on our aprons is designed to hold a thermometer so you have it close by when cooking! The thickest part of the breast should register 165 degrees to be fully cooked.

If it isn't quite hot enough when you check, add the chicken back in for 5 minutes to see if it reaches the necessary temperature. Chicken can be a fussy dinner companion, and not all breasts are the same size. Smaller breasts will cook faster so always check on your food when you're cooking.

Plating

Serve each chicken breast with a vine of tomatoes, making sure to keep the tomatoes attached to the vine. No sauce needed - the hot juices from the tomatoes will mix with the chicken breast and create a divine, au natural and absolutely delicious light tomato sauce.

Happy eating!

 

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