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.
|Dr. J. H. Kellogg 1913|
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 Kellogg.com 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.
Prep time: 30 minutes
Total time: 1 hour 30 minutes
7 cups Kellogg’s Corn Flakes® cereal crushed with your hands
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 eRecipe.com . This is truly an honor and I thank you Raquel, from eRecipe.com for this award. Please when you have a chance go to eRecipe.com and you can see some of my recipes that will be posted.
Till Next Time……………………
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