in the kitchen
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{In the Kitchen} Corn Flake Chicken


I stayed put for the festivities last night and had my little brother over for a park bench picnic by the water to see the fireworks…the best of both worlds. When he comes over, I like to pull a recipe from Mom’s cookbook so we have a piece of her with us when we get together. I made her recipe for corn flake chicken, which is a great alternative to frying chicken, and add my own little spicy kick. On the side, I did a light orzo salad that is served at room temperature and is perfect to pack up and take on a picnic. We are kept it healthy, Mom would be so proud.

Corn Flake Chicken-serves 4

{What You Need}
4 boneless chicken breasts (or 12 chicken tenders)
3 cups plain corn flakes
2 eggs
1 1/2 cups of flour
2 tablespoons lemon pepper seasoning
1 tablespoon garlic powder
1 tablespoon crushed red pepper flakes
A pinch of salt and pepper

-Preheat oven to 350 degrees
-Beat two eggs in a bowl
-Mix flour, 1 tablespoon lemon pepper, and garlic powder in bowl
-In a large ziplock bag, mix corn flakes, remaining lemon pepper, red pepper flakes, and a pinch of salt and pepper. Close bag and crush with a rolling pin or just your hands until flakes are about half their original size.
-Dip chicken in this order- 1. flour 2. egg 3. cornflakes
-Spray a shallow baking dish with cooking spray or drizzle with olive oil and place chicken in dish.
-Bake for 45mins or until juices run clear.

Orzo with Grape Tomatoes, Zucchini, and Arugula

{What You Need}
1 cup orzo
1 medium/large zucchini diced
1 cup grape tomatoes sliced in half
1 cup arugula
1 tablespoon lemon pepper
2 tablespoons olive oil
Salt and pepper to taste

-Place diced zucchini on foil covered baking sheet with a dash of lemon pepper, salt and pepper, and drizzle of olive oil. Roast in oven for 10 minutes or until soft.
-Cook Orzo and drain over cold water to stop the cooking process.
-Mix in a large bowl: zucchini, arugula, grape tomatoes, olive oil, lemon pepper, and salt and pepper.
-Serve at room temperature.


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