2 medium-sized chicken pieces cut into bite-sized portions
1 can of evaporated milk
1 chopped onion
2 tablespoons of English-style gravy
2 egg yolks
1 handful of fresh parsley
salt and pepper to taste
1 box of corn flakes (without the sugary coating)
butter
2 medium-sized chicken pieces cut into bite-sized portions
1 can of evaporated milk
1 chopped onion
2 tablespoons of English-style gravy
2 egg yolks
1 handful of fresh parsley
salt and pepper to taste
1 box of corn flakes (without the sugary coating)
butter
Start preparing a day ahead: place chicken pieces in a bowl
Mix evaporated milk with all seasonings, egg yolks, and pour over chicken
Let it sit in the refrigerator overnight
About an hour before dinner, blend corn flakes in a liquidizer
Place in a shallow dish
Dust chicken pieces with corn flake crumbs and place on a flat baking sheet lined with aluminum foil
Top with many small pats of butter
Bake until the chicken is cooked through
Serve 6 to 8 portions
It's not necessary to turn over the chicken pieces.
