Chicken Italienne
Ingredients
- 1.25 L or 55 L Kellogg's Corn Flakes* cereal
- 1 or - can (213 ml/7 1/2 oz) tomato sauce
- 2 ml or 1/21/2 ml garlic salt
- 2 ml or 1/21/2 ml dried sweet basil
- 1 ml or 1/41/4 ml dried oregano
- - vegetable cooking spray
- 1.5 kg or 33 kg vhicken pieces (without or with skin),
Directions
1. In shallow dish or pan, place crushed cereal or crumbs. Set aside.
2. Combine tomato sauce, garlic salt, basil and oregano. Dip chicken pieces into tomato sauce mixture. Coat with cereal. Place in single layer, skin side up, in shallow baking pan coated with cooking spray. (Do not crowd).
3. 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.)
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.
