This Lebanese lentil soup recipe mimics split peas in some ways. I usually add grilled chicken breast or cooked, diced sweet potatoes for texture along with lemon wedges when serving it. Enjoy the experience!
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 6 skinless, boneless chicken breasts
- 2 cups sour cream
- 2 cups crushed cornflakes cereal
- 1 teaspoon Italian-style seasoning
- 6 tablespoons butter, melted
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Rinse and trim the chicken breasts. Pat dry. Generously coat both sides of each breast with sour cream. Put crushed cornflake crumbs in a shallow plate or bowl and season to taste (I use onion salt and garlic salt). Dip the sour cream coated chicken in the seasoned cornflake crumbs.
- Place coated chicken in a lightly greased 9×13 inch baking dish. Drizzle with melted butter/margarine and bake in the preheated oven for 1 hour.
Nutrition Facts
| Calories | 431 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 132 mg |
| Dietary Fiber | 0 g |
| Protein | 28 g |
| Saturated Fat | 18 g |
| Sodium | 248 mg |
| Sugars | 1 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious! I did add garlic salt & onion salt to the cornflake mixture as another post suggested. Did find 2 cups of sour cream was too much. Next time I will decrease to 1 cup. Otherwise I used original directions.
This is the Best Chicken Ever! My grandchildren always request that I make every time they visit for dinner. How could I refuse! I even make an exact batch, carefully wrap them in plastic wrap and freeze them for future dinners for my husband and myself.
I loved this recipe and only made a few changes because I was using ingredients on hand. I exchanged the corn flakes out with Italian style bread crumbs. I mixed some Parmesan cheese in with the bread crumbs and this gave it even more flavor. I followed the rest of the recipe as is. It was one of the moistest chicken dishes I have ever had. I was skeptical about all that sour cream, but it was a winner! I will definitely try the cornflakes next time.
This is definitely one of our favorite chicken meals. I mix about a half a packet of dry ranch seasoning mix to the sour cream. I coat the chicken and let it set overnight. To the corn flakes I add onion powder and garlic salt. I do not add melted butter to the coating as we like it crispy. This probably took about 50 minutes at 350 degrees.
The onion soup mix gave this a very unnatural taste. Not impressed
Easy and very good. I added 1 pgk of onion soup mix to the sour cream and then used Rice Crispies instead of corn flakes added some pepper to the mix with 1 tsp of crushed garlic!
Definitely giving this 5 stars-Like fried chicken! I had a box of cornflakes no one was eating, so this was the perfect recipe to get the leftover cereal out of the pantry and surprisingly delicious!!! Made one change- I didn’t use Italian seasoning- I added garlic powder, salt, pepper and paprika (like a any good Hungarian would do) to the sour cream, baked on convection 375 for 45 minutes. Will definitely make again!
40 miinutes at 400 was perfect!
This was a bit bland…I cut back butter as advised by most reviews but found the crumbs don’t stick real well. The chicken was super moist…may try again with a mayo layer instead of egg.
I have been looking for gluten free recipes to add to my collection. This is a keeper!! So delicious. I added gluten free pasta and marinara sauce to turn it into chicken Parmesan. Delicious!!
wow!Idid it for father’s day everyone love it my fiance was like honey wow had it with fried rice and mash potatoes and corn great dish addin to our lunch menu
This was yummy. I’m a hot sauce junkie, so I ended up putting some hot sauce in the sour cream mixture along with the ranch packet. Can’t wait to eat the leftovers tomorrow!
This recipe is so good, it tolerates substitutions well. I didn’t have sour cream, so I used 3/4 c. Greek yogurt, 1/4 c light Mayo and 1/4 c grated parmesan. I seasoned the chicken on both sides with garlic salt and pepper before brushing the yogurt mixture on each side. After that I followed the recipe directions. SO delicious. I am going to experiment with substituting tempeh for the chicken! Thank you Mae!
Pretty tasty. I used nonfat Greek yogurt instead of sour cream and it tasted great. My husband thought it tasted like KFC, but its much healthier.
I only used 2 skinless, bone-in chicken breasts that I marinated in a 1/2 cup of buttermilk and 2 tablespoons of soy sauce for a couple of hours. Then I sprinkled a bit of garlic powder, onion powder and freshly cracked pepper over them before rolling them in the cornflake crumbs. I baked them for an hour in a 350 degree oven and they were so moist and tasty. Next time, I think that will sprinkle some freshly grated Parmesan cheese on them before baking them. I served the chicken breasts with sides of: made-from-scratch potato pancakes, made-from-scratch creamy chicken gravy (for topping the potato pancakes with) and steamed carrots.
Lots of crunch to this chicken. It’s a tad on the messy side to make but tastes great. I followed it exactly as is. I would add a bit more herbs and spices next time so it’s not too bland, but it’s a great base recipe to play around with. Makes a nice change if you’re tired of same old shake’n bake. A new go-to recipe for me. Thanx!!
Everyone in my family really enjoyed this great recipe. I didn’t give it 5 stars because I had to change somethings. I added a packet of ranch dressing powder to the two cups of sour cream. I used chicken tenders and let them marinate in the fridge in the sour cream/ranch mix. I omitted the butter and baked them at 400 degrees for 35 minutes. They came out very tender. With proper seasonings this recipe is a winner and very versatile!
Easy to make and very enjoyable. My Son and daughter in law raved about it.
These were dry. I don’t think that they need to cook for an hour. They did have a nice crunch to them, but they didn’t live up to their name for us.
I just made this dish, and my friend really enjoyed it. I wasn’t so into the flavor of the sour cream with the corn flakes. I used Daisy SC and Trader Joes corn flakes (I LOVE these corn flakes by themselves.)
Very impressed with this recipe! Based on other reviews, I baked at 400 degrees for 35 minutes. I seasoned the crushed corn flakes with garlic salt, seasoning salt, onion powder and a 1/2 packet of dry ranch dressing. You definitely won’t need 2 cups of sour cream. I used probably 3/4 of a cup and my 3 breasts were liberally coated. My husband said he would rate this a 20 if we were comparing it to KFC!