SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 365.4
  • Total Fat: 5.5 g
  • Cholesterol: 146.9 mg
  • Sodium: 504.0 mg
  • Total Carbs: 9.6 g
  • Dietary Fiber: 0.2 g
  • Protein: 64.0 g

View full nutritional breakdown of Balsamic Cornflake Chicken calories by ingredient
Report Inappropriate Recipe

Balsamic Cornflake Chicken

Submitted by: MORIYASMOM09

Introduction

This was a quick awesome meal I made very last minute for my husband and I. We served it over mashed potatoes and fresh steam broccoli, cauliflower, and Carrots. This was a quick awesome meal I made very last minute for my husband and I. We served it over mashed potatoes and fresh steam broccoli, cauliflower, and Carrots.
Number of Servings: 1

Ingredients

    Two Boneless Skinless Chicken Breast
    Balsamic Vinegar 1/4 cup
    Regina's Red Cooking Wine 1/4 cup
    1 tablespoon of olive oil
    1 Cup Cornflakes Crushed
    Three minced fresh Garlic Cloves
    Garlic Pepper to taste
    Pepper to taste
    Chicken Seasoning to taste
    Onion Powder to taste
    Mozzerella Cheese 1/4 cup

Directions

PREHEAT OVEN TO 375. In separate bowl combine Balsamic, Red cooking wine, olive oil and mix. Cut a small slit in chicken breasts. Marinade chicken breasts in Balsamic marinade while preparing remaining ingredients. In another bowl combine crushed corn flakes, all seasonings, and minced garlic and stir together. Sprinkle some of corn flake mixture on the bottom of a baking dish, set the two chicken breasts on top of corn flake mixture in baking dish, and sprinkle remaining cornflakes over chicken breasts. drizzle the balsamic over chicken and then top off by sprinkling mozzerella cheese over top. cover dish with foil and place in preheated oven at 375 for about 30-45 minutes. when finished let sit for 3-5mintues and serve.

Number of Servings: 1

Recipe submitted by SparkPeople user MORIYASMOM09.






Great Stories from around the Web


Rate This Recipe