4 split chicken breasts, rinsed and dried
1 egg, slightly beaten
2 cups Kellogg’s Corn Flakes® cereal (crushed to 1/2 cup)
1/2 cup Kellogg’s® Corn Flake Crumbs
1/4 cup firmly packed brown sugar
1 tablespoon cornstarch
1 can (10 oz.) mandarin oranges, drained, reserving juice
2 tablespoons frozen orange juice concentrate, thawed
2 tablespoons margarine or butter (optional)


  1. Dip chicken in egg and coat with KELLOGG’S CORN FLAKES cereal. Place in single layer, skin side up, in shallow baking pan coated with cooking spray or foil lined.

  2. Bake at 350° F about 1 hour or until chicken is tender, no longer pink and juices run clear. Do not cover pan or turn chicken while baking.

  3. In 2-quart saucepan, combine sugar and cornstarch. Add enough water to reserved mandarin orange juice to measure 3/4 cup. Stir
    into cornstarch mixture along with orange juice concentrate, mixing until smooth. Cook over medium heat, stirring constantly, until mixture
    boils. Continue cooking and stirring 3 minutes longer. Stir in margarine and mandarin oranges. Serve hot over hot chicken.

Yield: 4 servings