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  • Cornflake Crusted Chicken

  • 0.5 wholewheat Flour

  • 2 Eggs

  • 1 heaping spponful Dijon mustard

  • 2 cups Cornflakes lightly crushed

  • 4 boneless skinless chicken breasts

  • Salt & Pepper

  • 2 tablespoons Olive Oil

  • Curry Sauce

  • 0.5 cup Chicken Broth

  • 0.5 cup 35% Cream

  • 2 tablespoons corn starch

  • 0.25 cup Water

  • 1 tablespoon Curry powder

  • Salt


  • Cornflake Crusted Chicken:

  • 1.

    Preheat oven to 375°F.

  • 2.

    Put flour into a medium sized bowl.

  • 3.

    In another bowl, put in eggs and mustard and whisk well.

  • 4.

    In a third bowl, place cornflakes.

  • 5.

    Season chicken breasts with salt and pepper and then coat them with flour.

  • 6.

    Shake off any excess flour then dip into the egg mixture.

  • 7.

    Allow the excess egg to run off then dip into the cornflakes and press to coat well.

  • 8.

    Place the breasts on an oiled baking sheet and bake for 25 minutes, or until crust is crispy and chicken is cooked through.

  • 9.

    Serve with Curry Sauce or your favourite condiment.

  • Curry Sauce:

  • 1.

    Pour stock and cream into a small pot over medium heat.

  • 2.

    Stir cornstarch into water and then whisk into the stock mixture.

  • 3.

    Add curry powder and continue to whisk until sauce is thickened.

  • 4.

    Season to taste with salt.

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Posted by Joan143Report
I love your shows, Chef at Home, and Chef Michael's Kitchen! I love your cookbooks, and I am hoping one day to finally me you to sign my books!
I am a wife, a mother, and a Grandmother. I love to be creative in the kitchen, I do have my favourite chefs, I love to cook like Michael Smith (Simplicity), I love to bake like Anna Olson, I love to be adventurous like Lynn Crawford, and I love to be passionate with 'the joy of cooking' like Giada de laurentiis. My favourite chefs I "thank you" for inspiring me to love to cook.
Best Regards,
Joan Khan