Pan-Grilled Chicken Breast with a Parmesan and Cornflake Crust

This is an easy and nutritious chicken dinner that doesn’t fail to please the two little picky eaters in my home.


  • Two chicken breasts cleaned and halved
  • ½ cup fresh parmesan cheese
  • ¼ cup cornflake crumbs
  • 1 tsp poultry seasoning
  • 1 tsp dried oregano
  • 2 Tbsp. flour
  • ¼ cup water
  • 1 tsp extra virgin olive oil
  • Salt to taste
  • Pepper to taste


  1. Put parmesan cheese, cornflake crumbs, oregano, poultry seasoning, salt, and pepper in a food processor and blend. Pour in a glass dish and set aside.
  2. Mix the water and flour in another glass dish and set aside.
  3. Preheat the oven to 350 degrees Fahrenheit.
  4. Coat the grill pan with olive oil and preheat the pan on the stove at medium heat.
  5. Clean the chicken breasts in cold water and cut in half lengthwise.
  6. Place a half piece of the chicken breast in the flour mixture and coat both sides. Wipe off any excess.
  7. Immediately place the chicken breast in the cornflake crumb mixture and coat evenly on both sides.
  8. Repeat steps 6 and 7 until all pieces of chicken are coated.
  9. Place the chicken on the pre-heated grill pan. Cook for 3 min on each side or until the sides are golden in colour.
  10. Put the chicken breasts in the oven to finish cooking.
  11. Let rest before serving.


  • For additional flavour, chilli flakes and garlic flakes can be added into the cornflake crumb mixture.
  • Breadcrumbs can be used in place of cornflake crumbs.
  • Mayonnaise or a mixture of one egg and a third a cup of milk can be used instead of the flour mixture.
  • Using too much flour mixture can result in a soggy crust.
  • This dish can be served with mashed potatoes and steamed vegetables or pasta with tomato sauce.

Give it a try and let me know what you think!


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