If used in a packed lunch,
cover cooked chicken with plastic wrap and chill 2 hours When chilled,
wrap each piece in plastic wrap and keep chilled until ready to pack
into lunch container. If desired, a small container of mango chutney may
Corn Flakes Crisped Chicken
1 C. corn flakes
1 t. salt
2 t. curry powder
1/4 t. dry powdered ginger
1 large chicken breast
1/4 C. evaporated milk
Heat oven to 350°F. Line shallow baking pan just large enough to hold chicken
(separated into 2 halves) with aluminum foil.
In flat dish, combine coarsely crushed corn flakes, salt, curry powder and
ginger. Pat chicken pieces dry then dip each into evaporated milk, then into
corn flake mixture to cover both sides.
Place chicken pieces in foil-lined pan; bake 30-45 minutes.