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Home -> Main Dishes -> Poultry
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
4 boneless skinless chicken breast halves, about 4 to 6 ounces each 1/2 cup crushed corn flakes cereal 1/2 tsp. crumbled dried rosemary 1/2 tsp. crumbled dried thyme 1/2 tsp. celery salt 1/4 tsp. pepper 1/3 cup condensed cream of chicken or cream of celery soup 1 1/2 tbsp. chopped fresh parsley leaves
Directions
Preheat oven to 400 degrees. Line a sheet pan with foil. Stir together crushed corn flakes rosemary, thyme, celery salt and pepper in a pie plate. Place soup in a medium bowl and whisk until smooth. Dip chicken breast halves in soup to coat and then roll in corn flake mixture. Place coated chicken on the prepared pan. Bake about 10 to 15 minutes until chicken is cooked through and tender and coating is crispy.
Serves 4.
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