Chicken with cornflakes from annemieke

Name: chicken with cornflakes from annemieke
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 50 g butter; 4 chicken fillets; 50 g cornflakes; 70 g Parmesan cheese grated; 1 toe garlic pressed; tl dried tarragon; 1 el fresh parsley flat, finely chopped; 400 g Spaghetti; 1 lemon; 3 el extra virgin olive oil; 1 bag arugula lettuce melange 150 g

A tasty recipe. The main course contains the following ingredients: poultry, butter, chicken breasts, cornflakes, Parmesan cheese (grated), garlic (pressed), dried tarragon, fresh parsley (flat, chopped), spaghetti, lemon, extra virgin olive oil and rocket salad (150 g) ).

Ingredients

Kitchen Stuff

baking dish (approx. 20 x 25 cm), greased

Directions

Preheat the oven to 180 ° C.
Melt the butter and brush the chicken breasts with half of the butter.
Mix the cornflakes with the cheese, garlic, tarragon and parsley and salt and pepper to taste.
Roll the chicken breasts firmly through the cornflakes mixture and press it.
Put the chicken breasts in the baking dish and drizzle the rest of the butter over it.
Fry the chicken in the middle of the oven for 30 minutes.
Cover the dish with aluminum foil if the top turns too dark.
Cook the spaghetti according to the instructions on the package.
Clean the lemon, grate 1/2 tsp off the skin and squeeze 1/2 lemon.
Beat the lemon juice with 2 tbsp oil and salt and pepper to taste to a dressing and spoon it through the lettuce.
Let the spaghetti drain and scoop with the last el oil and lemon zest.
Divide the spaghetti over 4 plates and put the chicken fillets on it.
Serve the salad separately..