As I mentioned before, my Brooke loves to cook; she finds joy in it and gets lost in the process. When we went around the dinner table last night sharing our high and lows, making this Corn Flake and Honey Mustard Chicken was Brooke's high. I enjoy the one-on-one time with her and also feel like I am giving her a life skill she will need when she is out of the house. Sidenote: I had no idea how to cook when I got married.
All 7 of us loved this chicken. The kids went back for seconds. It was completely gone. Good thing, Brooke and I made a batch for the freezer too.
Here are the ingredients needed to make 2 batches. . one to eat for dinner and one to put in the freezer:
4 cups Corn Flakes
1 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
4 lbs of boneless, skinless chicken breasts
1. Preheat oven to 350°F degrees.
2. Put corn flakes, garlic powder, salt, and pepper in a gallon ziploc bag and crush the corn flakes (not too fine). Shake well to mix. You with little ones, they will love crushing the corn flakes. Put bag aside.
3. Cut any fat off the chicken breasts (ugh! I still can't stand this) and put chicken in a large bowl.
4. Pour Honey Mustard over the chicken and coat chicken well. Thankfully, Brooke does not mind touching raw chicken. I was glad she was cooking and I was taking pictures.
5. Now drop coated pieces of chicken into the plastic bag mixture that you made. Drop the coated pieces of chicken into the bag one at a time and shake well to coat.
6. Arrange chicken in an oven-proof baking dish or casserole dish. We did spray the bottom of the casserole dish with Pam first.
7. Bake in preheated 350°F oven uncovered until chicken is cooked through and no longer pink inside. It took us about 25 minutes. Here is Brooke's masterpiece getting ready to go in the oven:
We served the chicken with yellow rice and broccoli.
8. Now we also made a batch of the chicken to go in the freezer. You simply make the chicken as above, but do not cook it. Instead of putting the casserole dish of chicken in the oven, you put it in the freezer. Make sure you put the chicken in a casserole dish that will fit in your freezer.
You need to flash freeze the chicken before sticking them into a ziploc bag because you do not want the chickens to stick together. So put the casserole dish in the freezer. No need to cover. You are just leaving them in the freezer until they are hard. This is called flash freezing. You do this with muffins, pancakes, waffles, chopped onions and green peppers too so that you do not end up with a huge lump. Flash freezing ensures that each item is frozen individually.
Once the chickens are individually frozen (1-2 hours), take the cookie sheet out of the freezer and put the chickens in a freezer bag.
Now when you want Corn Flake and Honey Mustard chicken again, just take the chicken out of the freezer, put in a casserole dish (I would spray it first with Pam) and cook at 350 until chicken is cooked thoroughly and no longer pink inside. No need to thaw the chicken first, it will just take a little longer to cook if you put it in the oven frozen. I would estimate about 40 minutes. This is called C.O.S.T. cooking which stands for Cook Once, Serve Twice. That's my kind of cooking.
And here are some related posts that may interest you:
Why To Meal Plan Even When You Do Not Want To
4 Things I Do When Chicken Breast Go On Sale
Be Intentional About This: Trying a New Recipe
All the Details about My Meal Planning & Freezer Cooking Class which is coming up Tues, Oct 16
I am sharing this post over at the linky party: Oh so she says and Imparting Grace