Pollo Apanado al Horno

Ingredients


480 grams Boneless Chicken Breasts

1 Egg

15 grams Fresh Parsley

62 Milliliters LA LECHERA Evaporated Milk

120 grams Corn Flour

1 packet Criollita Seasoning

¡A cocinar!


Prepare the Ingredients


1. Preheat the oven to 180°C. Break the egg into a medium-sized bowl. Add LA LECHERA Evaporated Milk. Set aside. In another bowl, season the corn flour with Criollita seasoning and finely chopped parsley. Prepare the chicken breasts, ensuring they are thoroughly cleaned.

Coat the Chicken


2. Coat each chicken breast with seasoned flour, then dip it into the egg mixture, and finally, coat it again with the seasoned flour mixture. Place the breaded chicken breasts on an oven-safe tray. Repeat this process for all the chicken breasts.

Cook


3. Place the coated chicken breasts in the preheated oven and cook for 14 minutes until the chicken breasts are fully cooked and golden brown.