| | Directions | - Pour the thawed lemonade concentrate, salt, and black pepper into a resealable plastic bag.
- Add the chicken breasts to the bag. Squeeze out the excess air from the bag, seal it, and allow the chicken to marinate in the refrigerator for at least 1 hour, or if you wish, it can be left overnight.
- Preheat the oven to 350ºF. Grease a baking sheet with butter or use cooking spray.
- In another resealable plastic bag, add the cornflakes and crush them into fine crumbs; then add the thyme and parsley and mix thoroughly.
- Remove the chicken breasts from the marinade; then place the pieces into the bag containing the cornflake crumb mixture and shake to thoroughly coat the chicken. Note: Discard the remaining marinade and the crumb mixture; neither one should be reused for any purpose.
- Place the chicken breasts on the prepared baking sheet, leaving space between the pieces. Bake in the preheated oven for about 45 minutes or until the juices run clear. The coating should be brown and crunchy.
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Prep Time: 15 minutes
Cook Time: 45 minutes
Container: Baking sheet
Servings: 6
|  | | Ingredients | | - | | 1 can frozen lemonade concentrate, thawed (6 ounce can) |
| - | | 1/2 teaspoon salt |
| - | | 1/2 teaspoon black pepper |
| - | | 1/2 teaspoon garlic powder |
| - | | 6 skinless, boneless chicken breast halves |
| - | | 1 1/2 cups cornflakes cereal |
| - | | 1 teaspoon dried crushed thyme |
| - | | 1 teaspoon dried crushed parsley |
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