i like chicken. i can’t help it. but it can get boring. i’m trying my best to not make the same kind of chicken dish within the same week. so this time it’s baked “fried” chicken. has the crunch with out the oil and fat dripping from your fork. yuck.
2 boneless, skinless breasts
light butter spray*
2 cups cornflakes
1 tsp salt
1 tsp pepper
Other spices, optional.
*i substituted dijon mustard for the light butter spray as the recipe called for. i like dijon and tangy taste, so why not!
pre-heat oven to 350 degrees.
crush cornflakes and mix in salt, pepper and additional seasonings. set aside.
slice chicken breasts in half (or to your liking)
lightly “paint” the chicken with the dijon mustard and dip the breasts in the corn flake mixture.
place on a baking sheet and bake for about 40 minutes.
i steamed some broccoli and roasted a few red potatoes (extra virgin olive oil, salt, pepper and roasted @ 350 for 30 minutes or until fork tender!) to go along with this dish. yum! simple – especially for a wednesday.
First off. HAPPY BIRTHDAY INA GARTEN!
While i should be making a dish from her cookbook in her honor, I’m not. I had my heart and mind set on Creamy Baked Chicken since about 1pm today. I did make her turkey meatloaf the other day. It was good and I’ll make it again (with post).
This recipe comes from the Fix-it and Enjoy-it! 5-Ingredient Recipes book that I bought along with Ina Garten’s The Barefoot Contessa Cookbook. While I love to cook, some days I don’t feel like putting in as much effort. Today is one of those days.
1 can cream of chicken soup, 94% fat free
1/2 cup white wine (and more in my glass)
3/4 cup shredded cheddar cheese, fat free
3 skinless and boneless chicken breasts, cut in half
Mix the first three ingredients.
Place chicken in a lightly greased baking dish.
Pour the mixture overtop of the chicken.
Bake, covered, at 350 for an hour or so until the chicken is cooked through.
I’m serving it with some mashed potatoes and green beans. I’m sure rice will go very well with this dish, sopping up all of the cheesy juice, but that takes too much time and I’m aiming to not do that.