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
- Wash chicken pieces and dry thoroughly.
- 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.
- Bake in moderate oven (350° F.) about 1 hour, or until tender. No need to cover pan or turn chicken while cooking.
- 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