Crunchy No-Fry Chicken


  • ¼ cup Swanson Chicken Broth or Swanson Chicken Stock
  • ¾ cup finely crushed corn flakes
  • ½ teaspoon garlic powder
  • ⅛ teaspoon ground black pepper
  • ⅛ teaspoon ground red pepper
  • 1 ¼ pounds skinless, boneless chicken breast halves


  1. Heat the oven to 400 degrees F.
  2. Pour the broth into a shallow bowl.  Stir the corn flakes, garlic powder, black pepper and red pepper on a plate.
  3. Dip the chicken into the broth.  Coat with the corn flake mixture.  Place the chicken onto a baking sheet.
  4. Bake for 20 minutes or until the chicken is cooked through.
Notes:  This recipe was developed for a 4 to 5 ounce skinless and boneless chicken breast. Be sure to adjust cooking time depending on the size or your breast. Personally I have issues with cooking chicken and having it come out bland. I will probably soak the chicken in chicken stock for a couple of hours, possibly over night. I may add some dry ranch seasoning. I will let you know how it goes.
  • Source: Campbell’s Kitchen
  • Prep Time: 10min
  • Cook Time: 20min
  • Total Time: 30 min
  • Recipe Yields: 4 servings

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