As an avid Scandal fan, I’ve decided to find ways to incorporate popcorn into different meals – because Olivia Pope is officially the only human who can sustain herself on wine and popcorn alone. The rest of us need a little somethin’ extra.
I give you – Popcorn and Cereal-Crusted Chicken.
Use the dijon mustard for a mellower taste, go with straight egg for a spicier kick or just make one of each and share like I did.
Popcorn and Corn Flake Crusted Chicken Two Ways
- Prep Time:5 minutes
- Cook Time:35-45 minutes
- Total Time:40-50 minutes
- Servings:2 servings
- 2 chicken breasts
- 1/2 bag of popcorn
- 1 cup corn flakes
- 1/2 cup dijon mustard
- 3 tablespoons parmesan cheese
- 1 teaspoon garlic salt
- 1 teaspoon black pepper
- 1 tablespoon parsley flakes
- 1 tablespoon paprika
- 1 teaspoon crushed red pepper flakes
- 2 eggs
- Butter (to cover pan)
Heat oven to 350°F. Rinse and dry chicken breasts. Cover a baking pan with tin foil and butter. Set aside.
Make popcorn. Crush popcorn and corn flakes in a plastic bag then pour in a dish. Fill one bowl with dijon mustard and another with beaten eggs.
For spicier chicken: Dip breasts in eggs and then coat with crushed popcorn and corn flakes.
For mellower mustard chicken: Dip breasts in dijon mustard and then coat with crushed popcorn and corn flakes.
Place in pan and cover with seasonings and cheese.
Bake for 35-45 minutes or until chicken is fully cooked.
Serve with grilled asparagus or other vegetable. Enjoy!