This recipe was clipped from cardboard packaging of some kind, likely a box of Kellogg’s Corn Flakes since it’s one of the ingredients required. Date unknown. Recipe is typed below along with a scanned copy. You’ll notice references to Stuffin’ Muffins but that recipe was not included in the clipping.

CORN-CRISPED CHICKEN BAKE

Succulent and easy–you bake the chicken, Stuffin’ Muffins ‘n peaches in the same oven.

3 lbs. frying-chicken pieces
1/2 cup evaporated milk
1 cup KELLOGG’S CORN FLAKE CRUMBS
1 1/2 teaspoons salt
1/4 teaspoon pepper
HEAVY DUTY REYNOLDS WRAP
6 California Cling Peach halves

1. Wash chicken pieces and dry thoroughly.
2. Dip chicken pieces in evaporated milk; then roll pieces in mixture of Corn Flake Crumbs, salt and pepper, until well-coated. Place skin side up in shallow baking pan lined with Heavy Duty Reynolds Wrap; do not crowd.
3. Bake in moderate oven (350° F.) about 1 hour, or until tender. No need to cover pan or turn chicken while cooking.
4. During last 30 minutes of baking place Stuffin’ Muffins in oven with chicken (see recipe on Kellogg’s Croutettes Stuffing packages). About 20 minutes before chicken is done, place well-drained Cling Peach halves, cut-side up, on foil around chicken pieces. Continue baking as directed. Peach halves may be filled with whole-berry cranberry sauce before serving.

YIELD: 6 servings