Description
A delicious and creamy chicken dish enhanced with fresh herbs and a crispy cornflake coating.
Ingredients
Scale
- 4 pieces chicken breasts (boneless, skinless)
- 1 cup heavy cream
- ½ cup fresh herbs (parsley, chives, thyme), chopped
- 1 cup crushed cornflakes
- 6 strips bacon, cooked and crumbled
- ½ cup Parmesan cheese, grated
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Salt to taste
- Black pepper to taste
- 2 tablespoons lemon juice
Instructions
- Prepare Chicken: Preheat the oven to 375°F (190°C). Season the chicken breasts with salt, pepper, and lemon juice.
- Cook Bacon: Fry the bacon strips until crisp. Set aside to cool, then crumble.
- Prepare Herb Cream Sauce: In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add heavy cream and bring to a simmer. Stir in the chopped herbs and Parmesan cheese, allowing the cheese to melt and blend into the sauce. Adjust seasoning with salt and pepper.
- Coat Chicken: Dip the seasoned chicken breasts in the cream sauce, coating well. Roll each piece in crushed cornflakes for an even coating.
- Bake Chicken: Place the coated chicken breasts in a baking dish. Sprinkle crumbled bacon over the top. Bake in the preheated oven for 25-30 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F/75°C) and the coating is golden brown.
- Serve: Drizzle remaining herb cream sauce over baked chicken before serving. Garnish with additional fresh herbs if desired.
Notes
- Ensure the cornflake coating is evenly crushed for a uniform crispy texture.
- Feel free to experiment with different herbs such as tarragon or dill for varied flavors.
- For extra creaminess, add a dollop of cream cheese to the herb sauce.
- Serve with a side of steamed vegetables or a fresh green salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast