Rating: 3.5 stars
42 Ratings
  • 5 star values: 7
  • 4 star values: 11
  • 3 star values: 14
  • 2 star values: 9
  • 1 star values: 1

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Credit: Paul Sirisalee

Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the corn, tomatoes, olive oil, lime juice, chives, and ¼ teaspoon each salt and pepper in a medium bowl.

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  • Place the eggs and corn flakes in separate shallow bowls. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. Coat in the eggs (letting the excess drip off) and then the cornflakes, pressing gently to help them adhere.

  • Heat the canola oil in a large skillet over medium heat. Cook the chicken in 2 batches until golden and cooked through, 2 to 4 minutes per side. Serve with the corn salad.

Nutrition Facts

645 calories; fat 31g; saturated fat 4g; cholesterol 200mg; sodium 681mg; protein 42g; carbohydrates 50g; sugars 6g; fiber 2g; iron 14mg; calcium 40mg.
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