Summary

Ingredients

• g 1,200 chicken parts mixed (breast, le, wins)
• 250 g cherry tomato (s)
• 50 g butter, melt
• 80 g corn flakes
• 1 head iceberg lettuce, small
• 1 small Can corn
• 2 tablespoon vinegar, (red wine vinegar)
• 4 tablespoon oil, (sunflower oil)
• 1 pinch (s) sugar
• salt and pepper

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Instructions

1. Roughly cut the cornflakes on the work surface with a rolling pin. Rinse the chicken pieces under cold running water and pat dry. Cut off or sort out any unsightly pieces. Brush the chicken pieces with butter and season with salt and pepper.
2. Place the crumbled cornflakes in a shallow bowl or deep plate and turn the chicken parts in it. Then place a baking sheet and bake at 180 ° C in the preheated oven for about 50 minutes. DO NOT turn the parts, otherwise the cornflakes will peel off.
3. Clean the lettuce and cut the leaves into bite-sized pieces. Drain the corn and remove the stem from the tomatoes, cut in half if necessary.
4. Mix the vinegar, oil, salt, pepper and sugar of a vinaigrette and mix with the lettuce, corn and tomatoes.