2 cups cornflakes cereal
1/2 cup milk
1 teaspoon dried minced onion
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 cup chicken broth
1/2 cup butter, softened
1/4 cup shredded Cheddar cheese
3 tablespoons brown sugar
3 tablespoons chopped green onions
1 tablespoon Worcestershire sauce
1 (16 ounce) can chicken broth
3 tablespoons cold water or chicken broth
1 teaspoon chicken bouillon granules
In a large bowl, mix cornflakes cereal, milk, onion, flour, salt and chicken broth. Mix until well blended. Fill each breast with 1 teaspoon cornflake cereal mixture and sprinkle with cheese. Spread mixture over each breast. Cover and refrigerate overnight.
Preheat oven to 350 degrees F (175 degrees C).
Preheat oven to 350 degrees F (175 degrees C).
Preheat oven to 350 degrees F (175 degrees C).
Place chicken over hot coals. Top chicken with brown sugar, green onions and Worcestershire sauce. Place chicken over coals and brush with brown sugar mixture.
Bake at 350 degrees F (175 degrees C) for 40 minutes. Turn chicken breasts over so they are crisp and golden brown on all sides. Remove from oven and sprinkle with chicken bouillon. Reduce temperature to 325 degrees F (165 degrees C) and continue baking 20 minutes more, or until chicken is completely cooked through, about 5 minutes per side.