Posted at http://mynew30.blogspot.com/
6 bone-in chicken breast halves
3 tablespoons of melted butter
Marinade:
2 cups of buttermilk
1/4 cup of Dijon mustard
2 tablespoons of EVOO
2 tablespoons of fresh lemon juice
2 cloves of garlic, smashed
2 pinches of kosher salt
8 turns of the pepper grinder
Coating:
2 cups of plain (unfrosted) cornflakes, crushed
3/4 cup of grated Parmesan cheese
4 tablespoons of all purpose flour
1 teaspoon of dried thyme
1 teaspoon of dried lemon peel or freshly grated
1/2 teaspoon of dried mustard
1 teaspoon of paprika
1/2 teaspoon of cayenne pepper
2 pinches of kosher salt
8 turns of the pepper grinder
Whisk together the marinade ingredients in a medium sized glass bowl. Place the chicken breasts in the marinade and turn to coat. Cover with plastic wrap and store in the fridge. Allow to marinade at least 6 hours, or overnight is even better! Turn the chicken occasionally.
When ready to cook, line a large, shallow baking pan {a jelly roll pan works well} with aluminum foil and place an oven safe rack on top of that. Spray the rack with non-stick cooking spray. If the chicken breasts are on the larger side, you will want to spread them out over 2 trays, and alternate the trays halfway through the cooking time.
Combine the coating ingredients together and mix well with a fork. One piece at a time, remove the chicken breast and allow the marinade to drip off; then dredge each in the coating mixture, turning to coat both sides. Set on the rack and repeat with each piece of chicken. Allow to stand at room temperature for 30 minutes.
Preheat the oven to 375 degrees. Drizzle about 1/2 tablespoon of the melted butter over each chicken breast. Place into the hot oven and bake for approximately 20 minutes; turn and/or switch baking sheet(s) if using more than one. Bake an additional 25-30 minutes, or until chicken is golden brown and reaches 160 degrees on an instant read thermometer.
