Popcorn and Cornflake-Crusted Chicken

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
• Easy

Ingredients

• 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)

• Step 1

  Heat oven to 350°F. Rinse and dry chicken breasts. Cover a baking pan with tin foil and butter. Set aside.

• Step 2

  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.

  

• Step 3

  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.

  

• Step 4

  Bake for 35-45 minutes or until chicken is fully cooked.

• Step 5

  Serve with grilled asparagus or other vegetable. Enjoy!