Ingredients
9 cups cornflakes, crushed1 envelope (1 ounce) onion soup mix1 tablespoon garlic powder1 tablespoon dried parsley flakes2 teaspoons rubbed sage1 teaspoon seasoned salt1 teaspoon paprika1 teaspoon pepperADDITIONAL INGREDIENT (for each batch):4 boneless skinless chicken breast halves (4 ounces each)
Preparation
In an airtight container, combine the first 8 ingredients. Store in a cool, dry place for up to 6 months. Yield: 8 batches (about 4 cups total).
To prepare chicken: Place 1/2 cup coating in a shallow dish; coat chicken on both sides. Place in a greased 11x7-in. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until juices run clear.
