Corn Flake Chicken and Cheesy Scallop Potatoes

A very simple and tasty supper!  Not the prettiest looking plate, but very tasty. Recipes are from my collection, source unknown.

Corn Flake Chicken and Cheesy Scallop Potatoes

Corn Flake Chicken and Cheesy Scallop Potatoes

Corn Flake Chicken

  • 2 large boneless chicken breast halves
  • For Dip:
  • 1/2 cup butter melted
  • 1 clove garlic, crushed or 1/2 tsp garlic powder
  • For Coating:
  • 1 cup crushed corn flakes
  • 1 tsp fresh chopped rosemary
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp paprika

Wash chicken, pat dry with paper towel. Cut each breast half in half again lengthwise to make 4 pieces about the same size.

In a shallow bowl combine butter and garlic. In another shallow bowl combine coating ingredients. Spray the bottom of a baking dish with PAM. Roll chicken in butter, then generously coat with corn flake mixture. Place in pan. Repeat with remaining chicken. Pat any remaining coating on chicken as needed. Drizzle remaining butter evenly over the top of the chicken.

Bake at 350 degrees or until tender.

Cheesy Scalloped Potatoes

  • 2 ½ lbs potatoes, peeled and sliced thin
  • 2 TBS butter
  • small onion, diced
  • 2 cloves garlic, minced
  • 2 TBS flour
  • 2 cups milk
  • 1 cup shredded cheddar
  • fresh parsley
  • salt and pepper

Saute onions in butter until tender, add garlic, cook 2 minutes more. Stir in flour until smooth. Slowly stir in milk, stirring constantly. Cook over medium heat until thickened. Add cheese, still until cheese is melted and smooth.

Spray a 2 ½ quart casserole with PAM. Make a layer of potatoes. Pour a little sauce on top of the potatoes. Sprinkle with parsley, salt and pepper. Make several layers like this, leaving enough sauce to cover top layer. Cover and bake at 350 for 1 ½ hours or until tender. If you like your potatoes browned on top, uncover during last half hour of baking. Let stand 10 minutes before serving.

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