Caribbean Chicken
Ingredients
- 500 ml or 2 cups Kellogg's Corn Flakes* cereal
- 125 ml or 1/2 cup Kellogg's Corn Flake Crumbs*
- 4 chicken breasts,
- 1 egg,
- 50 ml or 1/4 cup firmly packed brown sugar
- 15 ml or 1 tbsp cornstarch
- 1 can (248 ml/10 oz) mandarin oranges,
- 30 ml or 2 tbsp frozen orange juice concentrate,
- 30 ml or 2 tbsp margarine (optional)
- vegetable cooking spray
- water
Directions
1. Dip chicken into beaten egg. Coat with crushed cereal or crumbs. Place in single layer, skin side up, in shallow baking pan coated with cooking spray.
2. Bake at 180°C (350°F) about 1 hour or until chicken is tender, no longer pink inside and juices run clear. (Do not cover pan or turn chicken while baking.)
3. In medium-size saucepan, combine sugar and cornstarch. Add enough water to reserved mandarin orange juice to measure 175 ml (3/4 cup). Stir into cornstarch mixture along with orange juice concentrate. Cook over medium heat, stirring constantly, until mixture boils. Continue cooking and stirring 3 minutes longer. Stir in margarine (if using) and mandarin oranges. Serve hot over chicken.
In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
