This is such a simple yet wonderfully tasting way to crumb chicken. Not only is it a crunchy topping but it is loved by everyone in our house. The kids love it as it tastes like the cereal, Crunchy Nut Cornflake made by Kellogs, which they have in the morning - I like it because it tastes nice and is once again a recipe that falls under a few of my favourite categories - quick, easy, and weeknight wonder
This meal can be served with a salad or like we have done with roasted cherry tomatoes and Cauliflower Au Gratin (Cauliflower Cheese). But in my opinion although this is such an easy recipe I am sure that if served at a dinner party it would definitelymake an impression on your dinner guests.
This meal can be served with a salad or like we have done with roasted cherry tomatoes and Cauliflower Au Gratin (Cauliflower Cheese). But in my opinion although this is such an easy recipe I am sure that if served at a dinner party it would definitelymake an impression on your dinner guests.
Crunchy Nut Chicken
(Recipe adapted from Symply To Good To Be True # 2)
Serves: 4
(Recipe adapted from Symply To Good To Be True # 2)
Serves: 4
ProPoints per serve: 9
Points per serve: 4.5
4 x 125 gram chicken breasts, skin removed
2 cups cornflakes
1/3 cup macadamia nuts, finely chopped
1/2 teaspoon chicken stock powder
1 egg
1/4 cup skim milk
cooking spray
Points per serve: 4.5
4 x 125 gram chicken breasts, skin removed
2 cups cornflakes
1/3 cup macadamia nuts, finely chopped
1/2 teaspoon chicken stock powder
1 egg
1/4 cup skim milk
cooking spray
Preheat oven to 180 degrees Celsius.
Place each chicken fillet between baking paper and using a meat mallet flatten chicken breast until an even thickness.
Place cornflakes in a plastic bag and using a rolling pin crush finely. Add nuts and stock powder into the bag and shake to combine. Pour out onto a plate.
In a bowl mix together egg and milk until well combined.
Dip flattened breats in egg mixture and then coat in the crumb mixture.
Place on a baking tray that has been lined and coated with cooking spray. Coat the chicken fillets with cooking spary and bake for 25 - 30 minutes or until cooked and coating is golden.
Place each chicken fillet between baking paper and using a meat mallet flatten chicken breast until an even thickness.
Place cornflakes in a plastic bag and using a rolling pin crush finely. Add nuts and stock powder into the bag and shake to combine. Pour out onto a plate.
In a bowl mix together egg and milk until well combined.
Dip flattened breats in egg mixture and then coat in the crumb mixture.
Place on a baking tray that has been lined and coated with cooking spray. Coat the chicken fillets with cooking spary and bake for 25 - 30 minutes or until cooked and coating is golden.
(click here for a printable version of this recipe)
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