Cheddar chicken

    Cheddar chicken

    (55)
    19saves
    1hr


    44 people made this

    About this recipe: Very easy coated chicken recipe made with two kinds of cheese and spicy seasonings.

    Ingredients
    Serves: 8 

    • 100g crushed cornflakes cereal
    • 60g grated Parmesan cheese
    • 35g grated Cheddar cheese
    • 1 tablespoon garlic salt
    • 1 tablespoon Cajun seasoning
    • 1/2 teaspoon cayenne pepper
    • 100g butter, melted
    • 8 skinless, boneless chicken breast fillets

    Method
    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Preheat the oven to 180 C / Gas 4. Lightly grease a 20x30cm baking dish.
    2. In a large bowl, mix together the cornflake crumbs, Parmesan cheese, Cheddar cheese, garlic salt, Cajun seasoning and cayenne pepper. Pour melted butter into a shallow dish. Coat each chicken breast with melted butter, and then roll in the crumb mixture. Place coated chicken into the prepared baking dish.
    3. Bake uncovered for 40 minutes in the preheated oven, until chicken is no longer pink, and the juices run clear.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (55)

    Reviews in English (55)

    by
    0

    cheesy! umm  -  22 Mar 2016

    by
    20

    Delicious! I did make a couple changes though based on what I had on hand. I did not have any cornflakes and could not get to the store, so I used crushed cheez-it crackers (the cheddar/parmesan duo variety). Also, I used only half the amount of butter and 1 egg white. Overall, the chicken was a bit salty, but I think that was because I used the crackers instead of cornflakes. If I did it the same way again, I would omit the garlic salt and replace it with garlic powder. I also cooked it on a rack placed on top of a baking sheet so the bottom would not get soggy. It worked pretty well. I will definitely make this again.  -  13 Jan 2010  (Review from Allrecipes US | Canada)

    by
    15

    This was good, quick and easy. All requirements in my book. I didn't have corn flakes, so used cracker crumbs. It came out a little salt, but I suspect that was my fault. I used 1/2 the butter to dredge the chicken and poured the rest over the chicken before baking. I also turned chicken 1/2 way through cooking, but didn't find it helped all that much to crisp the other side. My breasts took about 30 minutes to bake and were perfect.  -  27 Jun 2003  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate