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1
Orange-Teriyaki Corn Flake Chicken
Submitted by Carolina HeartStrings on September 3, 2012 in Main Courses, Poultry
| Prep Time Cook Time |
Servings 4 | Difficulty Easy |
Ingredients
- 4 whole Boneless, Skinless Chicken Breasts
- ½ cups Teriyaki Sauce
- ½ cups Orange Marmalade
- 4 cups Corn Flakes
Preparation Instructions
Put the chicken and teriyaki sauce in a glass dish and put it in the refrigerator. Marinate chicken breasts in teriyaki for at least 4 hours, turning several times.
When the chicken is done marinating, put marmalade in a bowl and heat it in the microwave for 30 seconds or until melted. Preheat oven to 350 F.
Crush the Corn Flakes in a zip-loc baggie and put them in a bowl.
Drain the teriyaki off of the chicken. Coat both sides of the chicken in the melted marmalade. Dip chicken in the crushed Corn Flakes, coating both sides. Put it on a baking sheet that you’ve sprayed with non-stick baking spray.
Bake at 350 F for 15 minutes. Remove from oven, spray top of chicken breasts with oil and turn them over. Bake 10-15 more minutes or until done.
