My favorite food of my mother's growing up was her Imperial Chicken which we called cornflake chicken. Our best memory is that she said she got it from a military wives' cookbook but it may have been an Amoco wives' cookbook or maybe even a commercial cookbook. It's simple and easy to make and tastes great!

Ingredients:

• 6 large to 10 small pieces of chicken, with or without skins
• 1/4 stick room temperature butter or margarine
• 1 cup Kellogg's Corn Flakes, crumbled fine
• 1/2 cup grated Parmesan cheese
• 1/8 cup parsley flakes, crumbled
• 3/4 teaspoon garlic salt
• 1/2 teaspoon salt
• 1 teaspoon, or less, pepper

Click "Continue reading" for step by step preparation instructions.

Crumple the corn flakes in a medium sized mixing bowl. My mom used to crumple the corn flakes by hand but you can use a potato masher. It's best if you don't grind them into dust however. I may have over-ground them a little this time around. Mix all of the dry ingredients being sure to also crumple the parsley flakes.

Let the chicken and butter/margarine come to room temperature and pat the chicken dry.

When my sister and I were kids, my mom always made corn flake chicken using legs and thighs with their skins on. Sometime, after we had grown up, we all became more health conscious and started using skinless/boneless breasts. The recipe will work either way to make delicious chicken.

Coat the chicken all over with butter and then all over with the corn flake mixture.

Put the chicken in a large baking pan, lightly sprayed with cooking oil. We used glass here but my mom always used an oven broiler pan. Don't overlap the chicken in the pan. Sprinkle any remaining mixture over the chicken.

Cook in the center of a preheated oven at 325 degrees F. for 1 hour.

Enjoy!