CHICKEN ROLLED IN CORN FLAKE CRUMBS & TOPPED IN LEMON SLICES WITH  ROSEMARY & PARSLEY IN GARLIC – LEMON SAUCE

–4 chicken tenderloins or breast strips

–corn flakes (or corn chex, crushed)

–lemon (fresh)

–rosemary and parsley (fresh)

–garlic (minced, bottled)

–lemon juice (bottled)

–salt and pepper

–olive oil

1 – Place 1 cup of corn flakes in a plastic bag.  With the back of an ice cream spoon, crush the corn flakes against the kitchen counter.  In another plastic bag, place the chicken.  Season with salt, pepper, and olive oil.  Pour the crushed corn flakes into the bag with the chicken.  Shake well.  Place the chicken in a covered baking dish.

2 – In a small mixing bowl, place a generous amount of lemon juice.  Add water and 1 tablespoon of minced garlic.  Stir well.  Pour over the chicken.

3 – Snip rosemary and parsley on top of the chicken. 

4 – With a very sharp knife, slice a lemon, and then place the slices atop the chicken.

5 – Microwave the chicken for 5 and one-half minutes.

6 – Serve the chicken hot.

–chicken inspired by Edward Giobbi’s Italian Family Cooking.

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