skip to main content
Chicken Granolada
Chicken Granolada 1

Chicken Granolada

Products Used: Kellogg's Corn Flakes® Crumbs, Kellogg's Corn Flakes® cereal
Servings: 24


  • 24 (6 oz each) chicken breasts, boneless, skinless
  • 1 tablespoon garlic, minced
  • 1 teaspoon salt and pepper
  • 1/4 cup lemon juice
  • 1/2 cup each onion and celery, finely chopped
  • 2 tablespoons butter
  • 1 pint mixed dried fruit
  • 1 quart Kellogg's® Low Fat Granola With Raisins
  • 2 1/2 cups Kellogg's Corn Flakes® cereal
  • 1 quart Kellogg's® Corn Flake Crumbs
  • 1 pint chicken broth
  • 6 (1/4 cup) eggs, beaten slightly
  • 1 cup all-purpose flour
  • 1/2 cup water
  • Vegetable cooking spray
  • 1/2 cup sugar
  • 1/2 cup corn starch
  • 1 1/2 cups cranberry-apple juice
  • 2 teaspoons crystallized ginger, finely chopped
  • 1 cup dried tart cherries


Prepare Chicken:
1. Preheat oven to 375º F.
2. Wash and trim chicken. Pound chicken lightly between two pieces of parchment with flat side of meat mallet to 1/4 inch thickness.
3. In large bowl, combine garlic, salt, pepper, and lemon juice. Add chicken, cover, and marinate one hour in refrigerator.
4. In 4-quart saucepan, sauté onion and celery in butter. Remove from heat and stir in dried fruit, Kellogg's® Low-Fat Granola with Raisins cereal and the 2 1/2 cups Kellogg's® Corn Flake Crumbs.
5. Add chicken broth and 2 eggs (1/3 cup).
6. Place 1/4 cup stuffing mixture on each chicken breast. Roll and place on tray. Refrigerate 30 minutes.
7. Place flour in shallow pan. Combine 4 eggs (3/4 cup) and water in another pan.
8. Place 1 quart crumbs in shallow pan. Coat chicken in flour. Dip in egg mixture; coat completely with crumbs.
9. Place on baking pan coated with cooking spray. Bake at 375º F for 30 minutes.
Make Sauce:
1. Combine sugar and corn starch in 4-quart saucepan. Add cranberry-apple juice, mixing until smooth.
2. Cook over medium heat, stirring until mixture boils.
3. Continue cooking and stirring 3 minutes longer. Remove from heat and add ginger and cherries.