This dish is one of my wife’s favorite comfort foods. Her mother made it when she was growing up and she taught it to me. Of course it is really just homemade shake and bake, but that is what makes it so good. In a homemade batch the crumbs can be made out of whatever you want and the salt can be cut down substantially.
With that in mind, here’s the recipe with all the secret spices revealed. Of course I did jazz up the thing a little over time.
- 4 chicken breasts deboned
- 3 cups cornflakes crushed to crumbs
- 1 cup flour
- 1 egg
- ¼ cup white wine
- 1 tsp old bay
- ½ tsp nutmeg
Dump flour into a bowl and season heavily with salt and pepper. Beat egg in separate bowl with wine. Dump cornflakes and all spices in another separate bowl and season with salt and pepper. Take one chicken breast at a time and dredge in the flour, dunk in the egg bath and coat in the cornflakes. Place each in a greased baking dish. Cook in oven at 365 degrees until done, about 45 minutes.