Rice Krispie Chicken

     This is probably one of the easiest chicken recipes I've ever made.  Bonus: it's delicious too!

     What you need:

     Rice krispies (I don't have an exact amount, just whatever it takes to cover your chicken)

     Cooking spray

     Jelly roll pan, or cookie sheet

     A bowl of some sort to crush rice krispies in

     6 boneless, skinless chicken breasts

     **serves 4-6**

yes, I did forget to take a picture before I started making dinner

     Preheat your oven to 375° and grease the jelly roll pan before you begin.  Crush the rice krispies in your bowl.  The finer the pieces, the less crispy your chicken will be.  I crushed mine so that some of the pieces were nice and small and would stick well to the chicken.  Other pieces were a little larger:

Before crushing, as you can see, all the pieces in the middle are large

After crushing. The pieces in the center are still somewhat the same size. The ones on the edge are smaller

      In the second picture, some of the pieces have sunk to the bottom because they are very fine.  After crushing the krispies, coat the chicken in them.  I didn't need to dunk the chicken in any liquid beforehand because they had thawed in my fridge overnight and were sitting in their own juice.  If your chicken is dry, dip it in some milk and then the krispies.

     Once the pieces are covered, place them on the greased jelly roll pan.  After I had all my pieces on the pan, I added a few more rice krispies to each piece just because I didn't think there was enough :)

     This is what my chicken looked like before it went in the oven.  I stuck it in the oven for 45 minutes.  When my chicken came out, it was cooked all the way through, but I think it was a bit too dry.  Next time, I'll cook it a few minutes less and just check it until it's cooked all the way through.

Mmmmm!

                                      

     I hope you enjoy!! :)



Happy cooking friends!

     -Katie