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Momma's crispy chicken

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    Wednesday, July 23 2014 10:09 AM EDT2014-07-23 14:09:04 GMT
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  • Melinda's chocolate peanut butter "dump" cake

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    From Melinda Mayo, My Chocolate Peanut Butter "Dump" Cake was a hit this morning on Daybreak. I love to cook, but I don't bake a lot, so I bought this new cookbook with easy recipes. Chocolate Peanut Butter Cake 1 Pkg (about 15 oz.) chocolate fudge cake mix 1 1/4 cups water... 3 eggs 1/3 cup vegetable oil 2/3 cup creamy peanut butter, *warmed divided 1 cup mini peanut butter cups *Microwave peanut butter on LOW (30%) about 2 mins until pourable 1. Preheat oven to 350 degrees. Spray 13 x 9...More >>
    From Melinda Mayo, My Chocolate Peanut Butter "Dump" Cake was a hit this morning on Daybreak. I love to cook, but I don't bake a lot, so I bought this new cookbook with easy recipes. Chocolate Peanut Butter Cake 1 Pkg (about 15 oz.) chocolate fudge cake mix 1 1/4 cups water... 3 eggs 1/3 cup vegetable oil 2/3 cup creamy peanut butter, *warmed divided 1 cup mini peanut butter cups *Microwave peanut butter on LOW (30%) about 2 mins until pourable 1. Preheat oven to 350 degrees. Spray 13 x 9...More >>

Recipe from Jessica Searsy of Lubbock, Texas

Prep Time:10 minutes
Total Time: 50 minutes

Four or five chicken breasts
One stick of butter
One egg
About half a bag of non-sweetened corn flakes

First, crush the corn flakes up in the bag, making the flakes small and somewhat powdery.

Second, crack the egg into a bowl and beat it.

Next, melt the stick of butter into a liquid in a bowl large enough for dipping.

Now, dip the chicken breast in the butter and then the egg and lastly coat the chicken in the crushed corn flakes.

Lay the corn flake covered chicken breasts into a casserole dish.

Pour the remaining butter and flakes over the chicken breasts.

Bake covered at 350 degrees for 30 to 40 minutes until chicken is cooked through.


Servings: 4-6

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