Oven Baked Chicken

by Kara Kimbrough

 

8 boneless, skinless chicken breasts

1 cup buttermilk

1 cup butter or Smart Balance margarine, melted (more for coating)

2 cups crushed cornflakes

1-1/2 cups plain dried bread crumbs

2 tablespoons seasoning of your choice, such as Italian or Cajun

1 tablespoon freshly squeezed lemon juice

1 teaspoon lemon zest

1 teaspoon paprika

Salt and pepper

Rinse chicken and pat dry; salt and pepper each piece and place in a marinating dish. Mix together buttermilk, lemon juice, and lemon zest. Pour over chicken, cover, and marinate at least 30 minutes or overnight.

 

Preheat oven to 400 degrees F. Coat a large baking dish with butter or Smart Balance. In a shallow bowl, combine crushed cornflakes, bread crumbs, seasoning and paprika. Roll chicken in the mixture, pressing well to coat each piece.

 

Place chicken in the prepared dish and drizzle lightly with melted butter or Smart Balance. Bake for 20 minutes. Drizzle chicken again with more melted butter or Smart Balance and rotate the pan. Bake for 20 more minutes.

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