This was our dinner last night. It was wonderful. I have made this chicken before but the first time it wasn't as good. This time I varied it from the original recipe and I think it was much better! 
Crunchy Garlic Chicken
1/4 cup butter or margarine, melted
2 tablespoons milk
1 tablespoon chopped fresh chives
1/2 teaspoon salt
1/2 teaspoon garlic powder
2 cups corn flakes, crushed (1 cup)
3 tablespoons chopped fresh parsley
1/2 teaspoon paprika
6 boneless skinless chicken breasts (about 1 3/4 lb)
1.Heat oven to 425°F. Spray 13x9-inch pan with cooking spray. In shallow dish, mix 2 tablespoons of the butter, the milk, chives, salt and garlic powder.
2.In another shallow dish, mix crushed cereal, parsley and paprika. Dip chicken into milk mixture, then coat lightly and evenly with cereal mixture. Place in pan. Drizzle with remaining 2 tablespoons butter.
3.Bake uncovered 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
Italian Roasted Vegetables
(this is a Pampered Chef recipe. If you don't have the large bar pan a regular cookie sheet would work just fine)
1 pound unpeeled red potatoes (3-4 medium)
2 large carrots
1 large yellow summer squash
1 large zucchini
8 ounces fresh large mushrooms
1/4 cup olive oil
2 garlic cloves, pressed
2 teaspoons Italian seasoning
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Directions:
1. Preheat oven to 425°F. Cut potatoes in half lengthwise using Crinkle Cutter; cut each half lengthwise into 1-inch-wide wedges. cut carrots diagonally into 2-inch lengths. Cut summer squash and zucchini into 2-inch pieces. Cut mushrooms in half.
2.Place vegetables in large bowl; toss with oil. Press garlic over vegetables using Garlic Press. Sprinkle with Italian seasoning, salt and black pepper; toss to coat evenly.
3.Spread vegetables in single layer on Stoneware Bar Pan. Bake 40-45 minutes or until golden brown and crisp-tender, stirring after 20 minutes.
Crunchy Garlic Chicken
1/4 cup butter or margarine, melted
2 tablespoons milk
1 tablespoon chopped fresh chives
1/2 teaspoon salt
1/2 teaspoon garlic powder
2 cups corn flakes, crushed (1 cup)
3 tablespoons chopped fresh parsley
1/2 teaspoon paprika
6 boneless skinless chicken breasts (about 1 3/4 lb)
1.Heat oven to 425°F. Spray 13x9-inch pan with cooking spray. In shallow dish, mix 2 tablespoons of the butter, the milk, chives, salt and garlic powder.
2.In another shallow dish, mix crushed cereal, parsley and paprika. Dip chicken into milk mixture, then coat lightly and evenly with cereal mixture. Place in pan. Drizzle with remaining 2 tablespoons butter.
3.Bake uncovered 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
Italian Roasted Vegetables
(this is a Pampered Chef recipe. If you don't have the large bar pan a regular cookie sheet would work just fine)
1 pound unpeeled red potatoes (3-4 medium)
2 large carrots
1 large yellow summer squash
1 large zucchini
8 ounces fresh large mushrooms
1/4 cup olive oil
2 garlic cloves, pressed
2 teaspoons Italian seasoning
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Directions:
1. Preheat oven to 425°F. Cut potatoes in half lengthwise using Crinkle Cutter; cut each half lengthwise into 1-inch-wide wedges. cut carrots diagonally into 2-inch lengths. Cut summer squash and zucchini into 2-inch pieces. Cut mushrooms in half.
2.Place vegetables in large bowl; toss with oil. Press garlic over vegetables using Garlic Press. Sprinkle with Italian seasoning, salt and black pepper; toss to coat evenly.
3.Spread vegetables in single layer on Stoneware Bar Pan. Bake 40-45 minutes or until golden brown and crisp-tender, stirring after 20 minutes.
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