June 12, 2017
Dinner, Main Dish, Poultry,
Chicken, Vegetables, Cucumber, Corn, Weeknight Meals, Food Processor, Oven Bake, Fresh Tomatoes, Bone-in Pieces more
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"From one of our national supermarkets free monthly magazine March '17."
Preheat oven to 180C.
Line a baking tray with baking paper.
Process cornflakes and cheddar cheese in a food processor until coarse crumbs form.
Whisk eggs, milk, melted butter, garlic and thyme in a bowl and season with salt and pepper.
Dip the chicken into the egg mixture and then in the crumb mixture to coat and place on prepared and tray and then bake, turning once, for 40 to 45 minutes or until golden and cooked through.
Meanwhile, cook the corn in a saucepan of boiling water for 3 to 4 minutes or until tender and then drain and toss the corn with extra butter, orange rind, orange juice and extra thyme.
Serve the chicken with corn, lettuce, cucumber, tomato and tomato sauce (if having).
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Great chicken but milk is listed in the directions and not in the ingredients. I just added a splash of milk to the egg mixture. A complete meal! Thanks for sharing!