Serve with vegetables! This dish goes well with Zucchini Parmesan
Makes 6 servings. 1 piece of chicken per serving.
Prep time: 5 minutes + Cook time: 30 minutes
Ingredients
1 cup finely crushed cornflakes 1 / 4 tsp salt 1 / 2 tsp ground black pepper 1 tsp onion powder 1 tsp garlic powder 1 / 2 cup evaporated skim (non-fat) milk 1 pound chicken breasts or fish fillets, skin removed and cut into 6 pieces nonstick cooking spray or 1 / 2 Tbsp vegetable oil lemon juice (optional)
Preparation .
1 Place the oven rack in middle of the oven. Preheat oven to 350ºF for chicken or 375ºF for fish. .
2 In a small bowl, combine cornflakes, salt, ground black pepper, onion powder, and garlic powder .
3 Place evaporated milk in a separate bowl. Dip chicken or fish pieces in milk and roll in crushed cornflake mixture, lightly coating both sides.
4 Spray the roasting pan with nonstick cooking spray or lightly brush with oil and arrange chicken or fish pieces on the pan in a single layer. .
5 Bake chicken for 30 minutes. Bake fish for 10-20 minutes or until the fish falls apart when you poke it with a fork. Squeeze lemon juice on top of fish for extra flavor.
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