Crunchy No-Fry Chicken

Made another recipe out of the RCB Cookbook last night. For anyone who didn't know, my son suggested that we cook our way through a cookbook just like on Julia & Julie. He just wanted to be able to say that he accomplished this in his life. So, we chose the Robert C. Byrd Band Cookbook which my dad bought me for Christmas this year (my youngest sister is in the band currently) We have made a few recipes so far...only 1 failed :( Last night's recipe was really tasty!

I have seen people make chicken coated in corn flakes before, but not with a kick like this! A keeper!!

3/4 cup finely crushed corn flakes
1/2 tsp garlic powder
1/8 tsp black pepper
1/8 tsp ground red pepper
4 skinless boneless chicken breasts
1/4 cup chicken stock (I used a can of chicken broth)

Heat the oven to 400F. Stir the corn flakes, garlic powder, black pepper and red pepper in a shallow medium bowl. Dip the chicken into the stock (or chicken broth) Coat with corn flake mixture (I did not use a bowl for the mix, I just put it into a large ziploc bag, threw in the chicken, closed it and shook it...this may also be how it got such a good spicy kick to it!) Place the chicken onto a baking sheet (I put it into 2 small glass casserole dishes so it could soak in its own juices) Bake for 20 minutes or until the chicken is cooked through.

So good!!