This recipe coats chicken in corn flakes, and towards the end of the baking process you add peaches to the chicken for a lovely and delicate flavor. Why not add fresh peaces to classic dish? Peaches and chicken really make for a delightful flavor. This recipe is by Pat Dulle. Jefferson City, MO. 1962.
3 lb. Chicken Pieces, with skin
1/2 C. Evaporated Milk
1 C. Corn Flake Crumbs
6 Cling Peaches
Salt and Pepper to taste
Preheat oven to 350 degrees. Dip chicken in milk then roll in flakes, and apply salt and pepper. Place in dish with skin side up. Bake for about 1 hour, in the last 20 minutes put peaches around the chicken.
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