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Roasted Chicken in a Corn Flakes Crust
2014-08-01
https://www.metro.ca/userfiles/image/recipes/poulet-roti-aux-corn-flakes-10153.jpg
PT15M
PT09M
PT4H24M
Cut each chicken breast in 4 strips lenghtwise.Combine the chicken strips, the buttermilk and the herbes de Provence in a container and let them marinate in the refrigerator for a minimum of 4 hours or up to one night.When the chicken is marinated, preheat the oven at 450° F (230°C).Prepare a baking sheet by lining it with parchemin paper.Place the Corn Flakes in a plastic bag with the ground nutmeg, the salt and pepper.Close the bag and crush gently until the texture of the cereals ressembles breadcrumbs.Remove the chicken strips from the marinate and place them on a plate.Take 3 strips at a time and place them in the bag with the breadcrumbs.Close the bag and shake it vigorously to coat the chicken with the breadcrumbs.Brush the parchemin paper (on the baking sheet) with 2 Tbsp. (30 mL) of olive oil and spread the coated chicken strips on it.Repeat with the remaining strips and place, as you coat them, on the baking sheet.Brush the top of the coated strips with the remaining olive oil.Cook for 5 minutes on the first side.Turn them around and continue cooking for about 3 to 4 minutes or until the chichen is cooked through.Remove from the oven and serve with a drizzle of honey or a bit or sweet and sour sauce.
4
Chef Caroline McCann
0
0
0
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600 g chicken breast, deboned and skin removed
1 1/2 cup (375 mL) buttermilk
1 Tbsp. (15 mL) Herbes de Provence
2 1/2 cups (375 mL) corn flakes cereals
1/2 tsp. (2 1/2 mL) ground nutmeg
1/4 tsp. (1 mL) salt
fresh ground pepper to taste
1/4 cup (65 mL) olive oil
Roasted Chicken in a Corn Flakes Crust
4
servings
0:15
Preparation
0:09
COOKING
4:24
TOTAL TIME
Ingredients
-
600 g
chicken breast, deboned and skin removed
-
1 1/2 cup
(375 mL)buttermilk
-
1 Tbsp.
(15 mL)Herbes de Provence
-
2 1/2 cups
(375 mL)corn flakes cereals
-
1/2 tsp.
(2 1/2 mL)ground nutmeg
-
1/4 tsp.
(1 mL)salt
-
fresh ground pepper to taste
-
1/4 cup
(65 mL)olive oil
Preparation
Cut each chicken breast in 4 strips lenghtwise.
Combine the chicken strips, the buttermilk and the herbes de Provence in a container and let them marinate in the refrigerator for a minimum of 4 hours or up to one night.
When the chicken is marinated, preheat the oven at 450° F (230°C).
Prepare a baking sheet by lining it with parchemin paper.
Place the Corn Flakes in a plastic bag with the ground nutmeg, the salt and pepper.
Close the bag and crush gently until the texture of the cereals ressembles breadcrumbs.
Remove the chicken strips from the marinate and place them on a plate.
Take 3 strips at a time and place them in the bag with the breadcrumbs.
Close the bag and shake it vigorously to coat the chicken with the breadcrumbs.
Brush the parchemin paper (on the baking sheet) with 2 Tbsp. (30 mL) of olive oil and spread the coated chicken strips on it.
Repeat with the remaining strips and place, as you coat them, on the baking sheet.
Brush the top of the coated strips with the remaining olive oil.
Cook for 5 minutes on the first side.
Turn them around and continue cooking for about 3 to 4 minutes or until the chichen is cooked through.
Remove from the oven and serve with a drizzle of honey or a bit or sweet and sour sauce.
Source :
Chef Caroline McCann
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
