CRUMB CHICKEN
-- from Barbara Shelton, Roanoke
- 6 chicken breasts
- 2 cups of corn flakes
- 1 tbs. seasoning salt
- 1 stick margarine, melted
Clean chicken breasts and let soak in evaporated milk overnight (or at least 2 hours). Crush corn flakes into crumbs. Add seasoning salt to crumbs. Roll chicken in crumbs, completely covering chicken, then place in casserole dish. Spoon melted margarine over each chicken breast making sure all the corn flake crumbs are covered in butter.
Bake at 375 degrees for one hour, or until golden brown.
