Serves: 4
Total Calories: 226
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.
This Caribbean Chicken recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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