Serves: 6
Total Calories: 318
1. In 1-gallon zipper-type plastic bag, combine oil, ketchup, lemon juice, soy sauce, salt, pepper and herbs. Add chicken. Seal bag and turn to coat. Refrigerate several hours.
2. Place KELLOGG'S CORN FLAKES cereal in shallow dish or pan. Drain chicken pieces slighty. Coat with cereal. Place in single layer, skin side up, in shallow pan coated with vegetable cooking spray or foil lined..
3. 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.
This Lemon Herbed Chicken recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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