Corn Flakes Crisped Chicken

Corn Flakes Crisped Chicken

1 C. corn flakes

1 t. salt

2 t. curry powder

1/4 t. dry powdered ginger

1 large chicken breast

1/4 C. evaporated milk

Heat oven to 350°F. Line shallow baking pan just large enough to hold chicken (separated into 2 halves) with aluminum foil.

In flat dish, combine coarsely crushed corn flakes, salt, curry powder and ginger. Pat chicken pieces dry then dip each into evaporated milk, then into corn flake mixture to cover both sides.

Place chicken pieces in foil-lined pan; bake 30-45 minutes.




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