20 fresh chicken breasts
1 small onion, diced
1 tablespoon olive oil
3 cloves garlic, minced
1/2 teaspoon dried oregano
1 teaspoon salt
4 skinless, boneless chicken thighs
1/2 teaspoon crushed cornflakes cereal
2 tablespoons olive oil
1 teaspoon Worcestershire sauce
1 1/2 tablespoons minced fresh parsley
Season chicken breasts with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook chicken breasts four minutes on each side, or until brown. Remove from skillet; place in a large bowl, mix with olive oil, garlic, oregano, salt and cornflakes. Stir to coat.
Stir in chicken; mix well. Cover and refrigerate at least 1 hour.
Preheat grill for high heat.
Lightly oil grate. Heat oil in a medium skillet over medium heat. Stir together chicken and onion until browned; drain.
Add the cilantro, then stir to coat. Add the cornflakes cereal and Worcestershire sauce, stir together. Stir into chicken mixture.
Bake uncovered for 25 minutes or until chicken is cooked through and juices run clear.