Chicken Dinner

Townhouse Parmesan Chicken Tenders

Preparation Time: 20 Mins. 

Total Time to Serve: 35 Mins. 

Servings: 12

INGREDIENTS

1 1/4 pounds boneless, skinless chicken breasts 
1 egg, slightly beaten 
3 tablespoons fat free milk 
36 Keebler® Town House® Original crackers , crushed to 1 1/4 cup 
1/2 cup finely shredded Parmesan cheese 
1/2 teaspoon paprika 
1/4 teaspoon pepper 
1/8 teaspoon garlic powder 
2 tablespoons butter or margarine, melted 
1/3 cup honey-Dijon mustard, barbecue sauce or ranch salad dressing 

DIRECTIONS

1. Lengthwise cut chicken breasts into 12 strips. Set aside. 

2. In shallow dish combine egg and milk. In another shallow dish combine KEEBLER TOWN HOUSE ORIGINAL crackers, Parmesan cheese, paprika, pepper and garlic powder. Stir in butter. 

3. Dip chicken pieces, 1 at a time, in egg mixture, allowing excess to drip off. Roll in crumb mixture until well coated. Place in single layer in shallow baking pan coated with cooking spray or lined with foil. Bake at 400°F for 10 to 12 minutes or until no longer pink and juices run clear. Do not cover pan or turn chicken while baking. 

4. Serve hot with honey-Dijon mustard as dipping sauce.

Plain Chicken Tenders: Prepare recipe as directed above, except increase the crushed crackers to 1 3/4 cups (about 42 crackers) and omit the Parmesan cheese.

Feta Basil Stuffed Chicken Breasts

Preparation Time: 20 Mins.
Total Time to Serve: 1 Hour 10 Mins.
Servings: 4

INGREDIENTS

1 cup loosely packed fresh basil leaves 

3/4 cup crumbled feta cheese (3 oz.) 

1/4 cup Kellogg's® Corn Flake Crumbs 

--or--

1/2 cup Kellogg's Corn Flakes® cereal (crushed to 1/4 cup) 

2 tablespoons finely shredded Parmesan cheese 

1/2 teaspoon minced garlic 

4 chicken breast halves (about 3 1/2 lb.) 

1/2 teaspoon coarse ground black pepper 

DIRECTIONS

1. Spray cold grill rack with nonstick spray. In food processor bowl place basil leaves. Cover and process until chopped. Add feta cheese, KELLOGG'S CORN FLAKE crumbs, Parmesan cheese and garlic. Cover and process until combined.

2. Use your fingers to gently loosen skin from chicken breast pieces, keeping the skin attached to meat around edges as much as possible. Stuff cheese mixture between chicken skin and meat. Secure edges of skin to chicken with toothpicks, if necessary. Generously sprinkle with pepper.

3. Prepare grill for indirect cooking. Place chicken, bone side down, on grill rack. Cover and grill indirectly over medium heat about 50 minutes or until no longer pink. Remove toothpicks, if used.

Tangy Chicken Noodle Bake

Preparation Time: 25 Mins.
Total Time to Serve: 45 Mins.
Servings: 6

INGREDIENTS

1/3 cup Kellogg's® Corn Flake Crumbs 

2 tablespoons butter or margarine, melted 

2 cups noodles, uncooked 

2 cans (3 oz. each) mushrooms, chopped 

1/2 cup all-purpose flour 

1 cup milk 

1/2 cup sour cream 

3 chicken bouillon cubes 

2 cups cubed, cooked chicken 

1/4 cup snipped, fresh parsley (optional) 

DIRECTIONS

1. Mix KELLOGG'S Corn Flake Crumbs and margarine. Reserve for topping.

2. Cook noodles according to package directions; drain well. Drain mushrooms, reserving liquid. Add enough water to mushroom liquid to make 2 cups. Set aside.

3. Meanwhile, to make sauce, measure flour and milk into saucepan. Place over low heat, stirring until smooth. Add bouillon cubes. Gradually add the 2 cups liquid, stirring constantly. Increase heat to medium and cook until bubbly and thickened, stirring occasionally. Remove from heat. Stir in sour cream.

4. Layer cooked noodles, mushrooms, chicken, sauce and parsley in ungreased 2-quart rectangular baking dish. Sprinkle buttered Corn Flake Crumbs evenly over top.

5. Bake at 400° F about 20 minutes or until thoroughly heated and sauce is beginning to bubble.