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Recipe, video and photography provided by Heinen’s partner, Chef Billy Parisi.
Say goodbye to traditional battered or breadcrumb-coated chicken!
I’m adding crunch to an easy weeknight chicken dinner by crusting it with Heinen’s new Organic, Gluten Free Corn Flakes.
Corn Flake Crusted Chicken
- Total time:
- 0min
- Servings:
- 4
Ingredients
For the Chicken
- 3 cups Heinen’s Organic Gluten Free Corn Flakes
- 2 tsp. garlic powder
- 2 tsp. onion powder
- 1 tsp. paprika
- ½ cup milk
- 2 large eggs
- 4 7-9 oz. boneless skinless chicken breasts
- Salt and pepper, to taste
For the Honey Mustard
- ¾ cup mayonnaise
- 1/3 cup of honey
- ¼ cup yellow mustard
- 3 Tbsp. whole grain mustard
- Salt and pepper, to taste
Instructions
- Preheat the oven to 425°F.
- In a food processor, combine the cereal, garlic powder, onion powder, paprika, salt and pepper until finely chopped. Set aside on a plate.
- In a medium-size bowl, whisk together the milk, eggs, salt and pepper until combined.
- Dredge each chicken breast in the milk and egg wash and then transfer it to the plate of processed cornflakes. Completely coat the chicken on both sides. Place coated chicken on a sheet tray lined with parchment paper. Repeat the process until all of the chicken has been breaded up.
- Bake in the oven at 425°F for 25-30 minutes or until golden brown and cooked through.
- For the honey mustard, combine all of the ingredients together in a medium-size bowl with a whisk and keep cool until ready to serve.
Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.
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I made this dish for dinner tonight and it was absolutely awesome. Very easy to make and the honey mustard sauce was delicious. The few things that I did changed was I added a teaspoon of chile powder to the corn flake mixture. And substituted spicy brown mustard for the whole grain mustard