Crispy Baked Chicken
After a scorching couple of days, today was cool enough that I felt like making something beyond "Ham Sandwich" so here we are. Karen has been growing her own lettuce so we had a great salad with this.
I'm almost fondly thinking of winter, now that I have a cooking blog going...Summer is like the off-season for dishes that are worth showing off a bit. Ah well.
In other news, disaster has struck and our digital camera appears to be broken. :(
4-6 pieces of bone-in chicken, skinless if you prefer
2 cups of corn flakes
1 tsp dry mustard
1 tbsp. black pepper
1 tbsp paprika
1 tbsp garlic powder
2 egg whites (I used Egg Beater, easier)
2 tbsp. fresh lemon juice
vegetable cooking spray
1. Combine corn flake crumbs, mustard, pepper, paprika, garlic powder in a food processor and reduce it to a consistant powder. Add to a large plastic bag, such as a Ziploc.
2. In a shallow bowl, combine egg white and lemon juice.
3. Dip each chicken breast in the egg mixture then coat with the crumb mixture.
4. Place breasts on a baking pan that has been lightly coated with vegetable cooking spray. Bake, uncovered, at 350 degrees for 30 - 40 minutes.