Cornflake Crusted Stuffed Chicken

So, this stuffed chicken is the leftover ravioli stuffing I had frozen after using most of it for ravioli filling. It doubled WELL as a chicken stuffing. Feel free to do whatever you want- go look up that filling and make it for this recipe, or skip the stuffing and just use the cornflake crust and make some baked chicken! Either way, you're in for an easy dinner!

Cornflake Crusted Stuffed Chicken

-Stuffing of your choice (or go check out the Ravioli filling recipe earlier on the blog!)

- 3-4 chicken breasts, depending on how many you are cooking for

-2 cups corn flakes

-2 tsp dried basil

-1 tsp dried oregano

-1/2 tsp garlic powder

1/2 tsp fresh ground black pepper

- 1 egg

-1 T of plain nonfat yogurt (optional)

Preheat oven to 375 degrees.

If you are stuffing, just butterfly your chicken breasts (slice them lengthwise down the middle, but not all the way to the other side. You are just opening them up to stuff them, and then close back together!)

Place cornflakes, basil, oregano, garlic powder, and black pepper in a food processor and blend until very find crumbs are created. (If you don't have a food processor, put it all in a ziplock bag and crush them into fine crumbs!) The finer you get them, the better they will stick to your chicken!

Now, create your egg-wash mixture by combining egg with yogurt. The yogurt just helps the breading stick better to the chicken!

Roll them in your breadcrumb mixture and place them in a greased baking dish.

Bake about 45 minutes or until internal temperature reaches 170.

Now thats a tasty piece of chicken you need to try!

Enjoy :)