Corn Flake Chicken
Ingredients
Chicken - Thighs 4
Corn Flakes 250 ml
Salt 2 ml
Pepper 2 ml
Rosemary 5 ml
Cream 70 ml
Alimunium Foil 1 meter
Potato 200 g
Oil - Olive 10 ml
Thyme 5 ml
Salt and Pepper 1 totaste
Carrot 150 g
Preparation
I find skinless bone in chicken thighs work best for this.
1. Turn the oven on to 375.
2. Peel the potatoes and slice. Put into a roasting pan coat with oil and sprinkle with thyme and salt and pepper.
3. Put Corn flakes in a bowl, crush and add salt, pepper and rosemary.
4. Coat another roasting pan with aluminum foil
5. Pour cream into a bowl, dip chicken to coat and the roll in the corn flake mixture. Put on foil covered pan.
6. Put both potatoes and chicken in oven for 40 minutes.
7. Put carrots in microwaveable bowl. Cook just before chicken comes out.
8. Serve chicken, potatoes and carrots together.
1. Turn the oven on to 375.
2. Peel the potatoes and slice. Put into a roasting pan coat with oil and sprinkle with thyme and salt and pepper.
3. Put Corn flakes in a bowl, crush and add salt, pepper and rosemary.
4. Coat another roasting pan with aluminum foil
5. Pour cream into a bowl, dip chicken to coat and the roll in the corn flake mixture. Put on foil covered pan.
6. Put both potatoes and chicken in oven for 40 minutes.
7. Put carrots in microwaveable bowl. Cook just before chicken comes out.
8. Serve chicken, potatoes and carrots together.
