Wednesday, June 6, 2012

Breakfast For Dinner: With A "Double-Coated Baked Chicken" Recipe

Decisions, decisions! How do you choose what cereal to have for breakfast? Should you have Corn Flakes, Special K or maybe a bowl of Rice Krispies? Well, maybe it’s a morning for oatmeal, Maypo, or my favorite which is Maltex, by Ralston. This is usually a difficult choice for most people, especially upon rising from a nights sleep. Your mood plays a part in deciding which you should choose. Hot, cold, Granola or Sugar Pops? I know it’s a rough one to figure out.

Did you know that cereal; the way we know it today was not a regular breakfast food until the early 1900’s? Before the 1900’s breakfast often included pork chops or rolled beef, as well as bread and biscuits. Porridge was the most common cereal throughout Northern Europe and Russia at least three centuries ago. Barley was the most common of grains used and was soaked to soften them to make it more of a pleasant taste. As the years went on the idea of boiling the barley was preferred, because it created a warm dish for cold mornings. Porridge was considered a poor man’s meal, but it took some time before it was socially customary among the richer society. Porridge was filling and nourishing but not very flavorful, so many people added brown sugar, honey, or maple syrup as sweeteners. 

Have you decided what cereal to choose for breakfast yet? I guess you want some more information ok; here is something to wet your whistle. Battle Creek, Michigan is the hometown of your favorite breakfast cereals. June 8-9th is the Battle Creek Cereal Festival. This event celebrates the city of Battle Creek and has the World’s Longest Breakfast Table. You can visit Kellogg’s Cereal City USA, museums, concerts, parades, movies, games, and everyone has the opportunity to eat breakfast cereal at the longest table in the US. You can even become a “Famous Flake!” Have your photo placed on an 18 oz box of Kellogg’s Corn Flakes, plus everyone also receives an individual size box of cereal.

Dr. J. H. Kellogg 1913
Are you getting hungry yet? But there is more, so get out your bowl, milk, a spoon, and some fruit, and decide what cereal you are going to eat and I will tell you more. This is where it gets interesting. In 1894, John Kellogg and his brother, Will, accidentally left a pot of boiled wheat grains overnight. When they found the pot in the morning, the softened wheat materialized as a large, thin flake. As they dried, these flakes became a tasty cereal. But they found that it worked even better with corn and by 1906, the brother’s had founded the Battle Creek Toasted Corn Flakes Company. Wait! Don’t forget the bananas, that adds to your nutritional breakfast. There is irony to this story. John Harvey Kellogg was a Doctor at the Battle Creek Sanitarium and had a patient named Charles William Post, who was intrigued by the “Corn Flakes” he was served. (Isn’t that name familiar?) He in time started his own operation and created what we know today as “Grape-Nuts”. He also originated his own brand of corn flakes called Post Toasties. Dr. John H. Kellogg and C.W Post both emerged from this one sanitarium in Battle Creek and became food giants. General Mills did not get into the cereal business until 1941, with its famous “Cheerios“.

Well, I am glad you enjoyed your breakfast and finally made your decision, but did you know that you can use cereal for not only breakfast, but have these tasty morsels for dinner as well? If you go online to you can find many recipes that use corn flakes for adding flavor and crunch to any meal. My recipe this week is called Double-Coated Baked Chicken. Let your imagination go wild and use your breakfast cereal not only for breakfast but for creating new and exciting recipes too.

Double-Coated Baked Chicken

Serves: 8
Prep time: 30 minutes
Total time: 1 hour 30 minutes

7 cups Kellogg’s Corn Flakes® cereal crushed with your hands
1 egg
1 cup of fat-free milk
1 cup of all purpose flour
1/2 teaspoon of salt
1/4 teaspoon pepper
3 pounds of chicken pieces, (without or with skin) rinsed and dried
3 tablespoons unsalted butter, melted

Place Kellogg’s Corn Flakes® cereal in shallow dish or pan. Set aside. In medium mixing bowl, beat egg and milk slightly. Add flour, salt, and pepper. Mix until smooth. Dip chicken in batter, coat with cereal. Place in single layer, in shallow baking pan coated with cooking spray, parchment or foil lined. Drizzle with butter.
Bake at 350°F about 1 hr or until chicken is tender, no longer pink and juices run clear. For food safety, internal temperature of the chicken should reach at least 165°F. Do not cover pan or turn chicken while baking. Serve hot.

****Important announcement!!! I was selected to be "Chef of the Week" from 6/8/2012 - 6/14/2012 on . This is truly an honor and I thank you Raquel, from for this award. Please when you have a chance go to and you can see some of my recipes that will be posted.  
Till Next Time……………………

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