Baked Crispy Chicken with Cornflakes

It has been a very long time since my last post. May and June is always an exhausting time for us at the school but this year just topped its game. I don't remember getting this much tired ever in my life. However this year was probably the best considering the classes I have taken and the things that I have learned throughout the year. 

This summer is very special for me because I finally got to visit Italy in late June. It was AMAZING. Everything was just perfect. I still feel as if it was a dream. There is so much to say about Italy but I can summarize the trip with pasta, museums, fantastic architecture, more pasta, some pizza, lots and lots of pistachio gelato and even more delicious pasta. People were so kind and the food was just incredible, not to mention the spectacular museums and the outstanding works of art. I sure will visit again. Ciao, for now. 

If we get back to the recipe, this is a super quick and a super yummy one. It only takes 15 minutes to prepare but you will have to be patient with cooking if you want to avoid raw chicken. The crispy coating on top and the most creamy and moist chicken will definitely be one of your favourite dishes. So go ahead and try this for your next meal, you won't regret it. Hope you'll like this one too: 

Makes 4 servings

Ingredients:

500 g. of boneless chicken thighs

100 ml. heavy cream

1 tablespoon of olive oil

1 clove of garlic, minced

1 teaspoon paprika

1 teaspoon mustard (preferably Dijon)

Zest of half lemon

125 g. cornflakes, without sugar or any other flavors, crushed

Salt and pepper to taste

Directions:

1. In a medium bowl, mix the heavy cream, olive oil, paprika, garlic, lemon zest salt and pepper.

2. Score the chicken (2 or 3 slits per thigh will be enough) and then place them into the cream mixture. Marinate for at least 1 hour.

3. Oil a heatproof baking dish. Place 2 or 3 handfuls of the crushed cornflakes to the bottom of the dish so that the crunch covers the bottom of the dish.

4. Place the chickens on top of the cornflakes. Pour the remaining marinade on top of the chickens.

5. Add in the rest of the cornflakes on top of the chickens. Make sure the coating is equal throughout the dish.

6. Take a parchment paper and a larger piece of aluminum foil. Cover the dish first with parchment paper and then with the aluminum foil. This way the chickens will cook evenly without burning the cornflakes. Cook it in the oven for about 1 hour, but make sure to check the oven so that the chickens don’t burn. Cooking time might change considering different sizes of chicken thighs.

7. While the chicken is baking in the oven, boil a large pot of water. Add in the green beans and let them cook for about 5-6 minutes, until tender. 

8. Prepare an ice bath for the green beans: Take a medium sized bowl, add lot and lots of ice so that you will have a shock bath for your green beans. This way you will keep the vivid green color for your green veggies. When the beans are cooked, place them in the water bath. Before serving place them on a kitchen towel and let them dry. 

9. Serve the chicken by using a spatula with the green beans and some rice (you can use my veggie rice recipe but for this meal I did not use any carrot but added chopped dill just before serving) . 

Enjoy.