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Chicken Normand-y

Chicken Normand-y
SERVES
4
COOK TIME
15 Min

This tasty chicken recipe from the Red Rooster Restaurant in Rhode Island is "simple but elegant." A big thanks goes out to Normand for the recipe, which is why we like to call it Chicken Normand-y.

What You'll Need

  • 1 egg
  • 1 tablespoon milk
  • 1 cup cornflake crumbs or finely crushed cornflakes
  • 1/8 teaspoon thyme leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 boneless, skinless chicken breast halves (1 to 1-1/2 pounds)
  • 2 teaspoons olive oil
  • 2 teaspoons butter

What to Do

  1. Preheat the oven to 425 degrees F.
     
  2. In a small bowl, beat the egg and milk; set aside. In a shallow dish, combine the cornflake crumbs with thyme, salt, and pepper; set aside. Dip the chicken breast halves in the egg mixture, one at a time, then coat completely with the cornflake crumb mixture.
     
  3. Grease a baking sheet with the olive oil; lay the chicken breasts on the baking sheet and dot with butter. Bake for about 15-20 minutes, or until no pink remains. 
     

Notes


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