Put oven racks in upper and lower thirds of oven and preheat oven to 425oF. Butter 2 large shallow (1 inch deep) baking pans.
Gently pound chicken between sheets of wax paper with flat side of a meat pounder or with a rolling pin until 1/3 inch thick. Cut chicken lengthwise into ½-inch-wide strips.
Stir together butter, salt, and pepper in a shallow dish. Put cornflakes in another shallow dish. Working with 1 strip at a time, dip in butter, then dredge in cornflakes, pressing flakes firmly to help adhere. Transfer as coated to baking pans.
Bake, switching positions of pans halfway through baking, until chicken is golden and cooked through, about 15 minutes total.
Cool chicken pans on racks to room temperature (crust will firm up as it cools).
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|Serving Size: 1 Serving (202g)|
|Recipe Makes: 6|
|Calories from Fat: 156 (37%)|
|Amt Per Serving||% DV|
|Total Fat 17.3g||23 %|
|Saturated Fat 10.2g||51 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 127.1mg||39 %|
|Sodium 335.7mg||12 %|
|Potassium 421.7mg||11 %|
|Total Carbohydrate 29g||9 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 28g|
|Protein 36.9g||53 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 419
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