This is one of the very first meals I ever cooked for Mr PBand O and my step-daughter.
Cooking for her and her father used to really stress me out. I have mentioned in the past how picky Mr PBandO can be, well there used to be two of them.
I did go from cooking for a roommate who ate anything (except peas… weirdo), to two very different picky eaters. Ya that’s right, they didn’t even like the same stuff.
On top of all this I’m a foodie, and I have stomach issues of my own. I would plan meals weeks in advance, and I became the master of making two meals at once. I know there are some of you out there that are like “get over it Tracy, I have 3 picky kids” I know, I’m a big whiner.. I’m done complaining
These days I’m very proud of them. Both my step daughter and her father have since evolved, and will try pretty much anything.
So if you have some picky eaters in your house, give these a try, clearly I’m the only one in the universe that has ever had to deal with picky eaters and I am the expert
[Adapted from Crazy Plates Cook Book]
2 Skinless, Boneless Chicken Breasts
¾ Cup of Whole Wheat Flour
2 Teaspoons of Italian Herbs mix ( I use Club House)
1 Teaspoon of Garlic Salt
½ Teaspoon Each of Salt and Pepper
3-4 Cups of Corn Flakes
2Tablespoons of Parmesan Cheese
1 Cup of Buttermilk
Pre- Heat oven 400 degrees
Spray a cookies sheet with non-stick spray. Set aside.
Cut chicken into strips, and pat down with a paper towel, set aside.
Take out 3 bowls, I use pie plates or bigger than cereal bowls. In one bowl, stir flour , Italian seasoning, garlic salt, pepper and salt.
To crush the cornflakes, place them in a Ziploc bag, try and take out all the air. Roll over the cornflakes with a rolling pit, until they are pretty crushed. You should have about 1 ½ to 2 Cups. Mix the crushed cornflakes and Parmesan cheese in another bowl.
In the last bowl pour in the buttermilk.
This part gets messy. I find if I use one hand for the dry ingredients and one hand for the wet ingredients, its less messy. Working one at a time, coat the chicken in flour, dip in buttermilk, shake off the excess. Roll in the crushed cornflakes. Place on the prepared cookie sheet.
Bake for 35-40 minutes. Check after 35 minutes to make sure they don’t burn.