2 whole garlic cloves
8 oz low-fat lemon yogurt
2 cups corn flake cereal
1 whole onion, minced
2 tablespoons lime juice
2 teaspoons mccormick lemon pepper
4 whole boneless chicken breast, cut into 10 pieces
1 pinch black pepper, to taste
To make the marinade, place yogurt, onion, garlic, lime juice and lemon pepper season in a bowl large enough to hold the chicken. Rinse the chicken under cold water, and pat dry with paper towels. Add the chicken pieces to the marinade mixture, and toss until all the pieces are well coated. Let chicken marinate under refrigeration for an hour or overnight.
While the chicken is marinating, place the corn flakes in a large resalable plastic bag. Cover with a kitchen towel, and use a rolling pin to crush the flakes into fine crumbs.
Add the salt and pepper to the corn flake crumbs, seal the bag, and shake to mix thoroughly. Pour the mixture into a pie pan or other shallow dish, and set aside.
Bake on the center rack of a preheated 400°F oven for 40 to 45 minutes, or until easily pierced with a fork and no longer pink when cut with a knife. During baking, turn each piece every 10 to 15 minutes to insure even browning. Serve hot.
on Jul. 8, 2011 at 2:35 PM