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Baked, Cornbreaded Chicken Topped With Flavor

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“I had leftover sweet cornbread to use one night, and this is what I came up with. I let the cornbread dry a bit, then mixed it with spices. It turned out sooo good, and I served it with beets and mashed potatoes. You can serve it with any vegetable, or it might be good with pasta/rice.”
READY IN:
1hr 20mins
SERVES:
2
YIELD:
2 chicken breasts
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F.
  2. Mix crumbs, garlic powder, italian seasoning, parmesan cheese and salt-n-pepper in a shallow baking dish (I dried my cornbread crumbs at room temperature for a couple hours, and I use a pie plate--easier that way).
  3. Coat each chicken breast with crumb mixture on each side.
  4. Melt 2 tbsp butter in a large skillet.
  5. Brown both sides of the 2 breasts over medium heat.about 5 minutes each side.
  6. Line a sheet pan with aluminum foil.
  7. Coat evenly with 1 Tbsp of olive oil.
  8. Top each chicken breast with a few tomato slices, onion and green onion.
  9. Place chicken on treated pan.
  10. Bake for 45 min -- ovens vary.
  11. Note: You don't have to add the tomato, onion/green onion.

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