A quick and easy coated chicken recipe for busy people on the go!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a medium bowl, mix the cornflake crumbs, Parmesan cheese and Cheddar cheese.

  • Dip the chicken breasts in the melted butter, and roll them in the cornflake crumb mixture. Place chicken in a lightly greased 9x13 inch baking dish.

  • Bake in the preheated oven for 30 to 40 minutes, until chicken is no longer pink and juices run clear.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

291 calories; 16.3 g total fat; 109 mg cholesterol; 320 mg sodium. 3.4 g carbohydrates; 31.4 g protein; Full Nutrition

Reviews (245)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/23/2005
I love this recipe except I use italian breadcrumbs instead of cornflakes. What I do to add extra flavor is I melt the butter and also fry a clove or two of minced garlic in it and then once the butter is melted it sits for twenty minutes to meld the garlic flavor into the butter. I then dip the chicken in the garlic butter and then into the breadcrumb/cheese mixture. Add a little more cheddar on top toward the end of baking. This is some of the moistest chicken I've had. Read More
(73)

Most helpful critical review

Rating: 3 stars
09/08/2002
I didn't really care for this recipe but some of it may be my fault as I used low fat cheddar cheese. I think I should've covered the dish since I used low fat because the cheddar became hard and crusty. My fiance loved it and I liked the flavor that the cornflakes gave the chicken but I don't think I'll make this one again. Read More
(31)
334 Ratings
  • 5 star values: 201
  • 4 star values: 95
  • 3 star values: 28
  • 2 star values: 6
  • 1 star values: 4
Rating: 5 stars
01/23/2005
I love this recipe except I use italian breadcrumbs instead of cornflakes. What I do to add extra flavor is I melt the butter and also fry a clove or two of minced garlic in it and then once the butter is melted it sits for twenty minutes to meld the garlic flavor into the butter. I then dip the chicken in the garlic butter and then into the breadcrumb/cheese mixture. Add a little more cheddar on top toward the end of baking. This is some of the moistest chicken I've had. Read More
(73)
Rating: 5 stars
01/23/2005
I love this recipe except I use italian breadcrumbs instead of cornflakes. What I do to add extra flavor is I melt the butter and also fry a clove or two of minced garlic in it and then once the butter is melted it sits for twenty minutes to meld the garlic flavor into the butter. I then dip the chicken in the garlic butter and then into the breadcrumb/cheese mixture. Add a little more cheddar on top toward the end of baking. This is some of the moistest chicken I've had. Read More
(73)
Rating: 5 stars
01/31/2004
This was a wonderful dish that I assure you the entire family will love. And I promise there are never "left overs" when I cook this for my family. Thank you Karen for an easy and tasty dish!! Darcy Read More
(40)
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Rating: 3 stars
09/08/2002
I didn't really care for this recipe but some of it may be my fault as I used low fat cheddar cheese. I think I should've covered the dish since I used low fat because the cheddar became hard and crusty. My fiance loved it and I liked the flavor that the cornflakes gave the chicken but I don't think I'll make this one again. Read More
(31)
Rating: 4 stars
01/23/2003
Been meaning to try this one for a few weeks now because of all the rave review - finally got to it tonight only to discover halfway into getting it all set up I had NO cheddar left in the fridge! Used shredded colby/jack mix instead - and when the coating really wouldn't stick to the chicken at all - I lost faith and only used 2 whole chicken breasts vs the 8 halves the recipe called for - and broiled the rest plain to use as backup if this turned out inedible. In my disgust I threw the rest of the butter and cornflake/cheese mix on top of the two breasts and put it in the oven - and WOW was I sorry I didn't use more chicken!! We LOVED the recipe - and wolfed down the pitiful two breasts I made and were both sorry I ever doubted all the reviews. VERY tasty - though it didn't seem like it would work out well at first - this one will definitely be made again (and the colby/jack cheese turned out great - almost hesitant to use cheddar next time - since why mess with perfection?) Thanks so much for a fantastic easy and tasty recipe! Read More
(17)
Rating: 2 stars
01/08/2004
Hate to pull a Simon Cowell but I absolutely did not like this dish. I followed all recipe instructions except I added a pinch of garlic powder and used less butter (perhaps I shouldn't have cut down on the butter?). Also I used freshly shredded parmesan which probably did not mix as well as the grated kind. But the upshot is: it tasted like someone had prepared their morning cornflakes on top of my chicken. Sorry! Read More
(14)
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Rating: 5 stars
06/23/2010
Very good I will be making this often. I did put salt and pepper in the cheese mix as other people suggested. My husband wants more!! Read More
(11)
Rating: 3 stars
08/29/2002
Average chicken dish. Probably won't make again. I love chicken but this one didn't hit the spot. Read More
(9)
Rating: 5 stars
06/23/2011
I thought this was delicious. I took advice from others and salted the chicken. I did put pepper and Tony Cachere's Herb and Spice seasoning in the cornflake mixture which gave it a really nice taste. They came out very moist. I will definitely be making this again. Read More
(8)
Rating: 5 stars
04/06/2011
This recipe is great as is! I added a little extra cheddar cheese and made sure to put all the extra cheese mixture on top. 40 minutes was perfect for my oven. Thanks! Read More
(8)