Baked (tastes fried) chicken recipe...

Good evening, my little painted ponies~

Here is a recipe I created tonight that we both thought was delicious, in spite of the fact that the chicken was skinless.:)

Baked ‘Fried’ (Flourless) Chicken

Ingredients:

6 pieces skinless, boneless chicken breasts
1 - 12 oz. can unsweetened, evaporated milk
2 eggs, beaten
1 Tbsp. Hungarian paprika
½ tsp. garlic salt
4 Tbsp. Butter
2 Tbsp. Olive oil
3 cups Kellogg’s cornflake crumbs
¼ cup Parmesan cheese

Directions: Preheat oven to 350 degrees.

Pour 1 Tablespoon of the olive oil into a glass baking dish, tipping pan to spread the oil evenly. Reserve the other tablespoon. Wash and dry chicken breasts and, if needed, pound them slightly with a meat hammer to a consistent thickness. Set aside. Using a gallon size plastic bag, mix the cornflakes, garlic salt and paprika. Set aside. In a separate bowl, beat the two eggs before beating in the milk.

Dip each piece of chicken into the milk/egg mixture, drop it into the cornflakes mixture and shake until all sides are covered. Carefully place each piece in the roasting pan as flatly as you can (it will round up as it cooks), adding more covering on top if needed. Melt the butter in a microwave on high for 30 to 60 seconds, then mix with the other tablespoon of olive oil. Drizzle the butter/olive oil mixture over the top of the chicken.

Bake the chicken, uncovered, at 350 degrees for 50 minutes, then sprinkle the Parmesan cheese on top of the crust. Cook another 10 minutes or until chicken is no longer pink and the juices run clear. (Thicker pieces may take longer.) As the chicken actually tastes similar to the original seasoning on Kentucky Fried Chicken, I feel like I may have stumbled upon some proprietary secret recipe. Olive oil could probably be substituted for the butter without any serious change in taste. Also, people who don’t eat wheat can eat this ‘crust’. Serves 6.

Serve with a nice, light salad.

Clark County Diva