2 cups of crushed corn flakes passed through a liquidizer
1/2 cup grated Parmesan cheese (50g)
1/3 cup chopped fresh parsley
1/2 cup butter or margarine
2 cloves of garlic, minced
1 tablespoon English mustard
1 tablespoon Dijon mustard
to taste salt
8 chicken pieces (750g)
2 cups of crushed corn flakes passed through a liquidizer
1/2 cup grated Parmesan cheese (50g)
1/3 cup chopped fresh parsley
1/2 cup butter or margarine
2 cloves of garlic, minced
1 tablespoon English mustard
1 tablespoon Dijon mustard
to taste salt
8 chicken pieces (750g)
Preheat the oven to moderate temperature (180°C)
Line a baking dish approximately 24 x 35 cm with aluminum foil
Combine corn flakes, cheese, and parsley in a flat container
Melt butter or margarine, add garlic and fry for 1 minute
Remove from heat and add English mustard and Dijon mustard
Season to taste with salt
Coat the chicken pieces in this mixture, then in the crushed corn flakes pressing well
Arrange in the baking dish and drizzle with remaining butter on top
Bake for about 60 minutes or until the chicken is cooked through
Serve in 6 portions.
