Cranberry Chicken Crunch
A crispy and flavorful chicken dish coated in a succulent cranberry glaze, topped with a crunchy corn flakes and French onion soup mix crust. This recipe combines sweet and tangy flavors with a delightful crunch, creating a mouthwatering experience that will satisfy your taste buds.
ingredients
- 4 chicken breasts
- 1 cup dried cranberries
- 1 cup corn flakes, crushed
- 1 packet French onion soup mix
- 1/2 cup all-purpose flour
- 1/4 cup butter, melted
- 1/4 cup honey
- 2 tablespoons Dijon mustard
- 1 teaspoon garlic powder
- Salt and pepper, to taste
steps
- 1.
Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
- 2.
In a bowl, mix the crushed corn flakes and French onion soup mix.
- 3.
In a separate bowl, combine melted butter, honey, Dijon mustard, garlic powder, salt, and pepper.
- 4.
Dip each chicken breast in the flour, then into the butter mixture, allowing any excess to drip off.
- 5.
Coat the chicken with the corn flakes and French onion soup mix mixture, pressing it firmly onto the chicken to adhere.
- 6.
Place the coated chicken breasts in the baking dish and sprinkle dried cranberries around them.
- 7.
Drizzle any remaining butter mixture over the top.
- 8.
Bake for 25-30 minutes or until the chicken is cooked through and the crust is golden and crispy.
- 9.
Serve hot with a side of your choice, such as roasted vegetables or mashed potatoes.
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