-- pepper ( 1 tablespoon for chicken, additional pepper to taste for corn)
2 teaspoons garlic powder (divided)
1 tablespoon ground mustard
5 tablespoons butter (divided)
2 -- 15.25 ounce cans whole corn (drained)
1 -- 8 ounce package cream cheese
2 tablespoons minced onion
2 tablespoons grated parmesan cheese
-- Cream Cheese Skillet Corn ( recipe follows)
-- parsley sprigs
Preheat oven to 350F.
Pound chicken to 1/2 inch thickness.
In a 1 gallon zip top bag combine crackers, soup mix, 1 tablespoon pepper, 1 teaspoon garlic powder and ground mustard. Shake bag until ingredients are well blended . Pour into a medium bowl.
Dip each chicken breast into cracker mixture until completely coated. Place in a 13 x 9-inch baking dish. Sprinkle any remaining coating mix on top of chicken breasts.
In a small microwavable bowl, place 4 tablespoons butter. Heat in microwave until melted. Drizzle on top of chicken breasts. Bake 45 minutes or until chicken fully cooked.
Cream Cheese Skillet Corn: Combine corn, cream cheese and 1 tablespoon butter in a large skillet. Let simmer on low heat, stirring occasionally until cream cheese melts. Then stir in minced onion, 1 teaspoon garlic powder and parmesan cheese. Simmer 10 more minutes, stirring occasionally. Add salt and pepper to taste.
Divide corn among 4 plates. Place 1 chicken breast into each plate on top of corn. Garnish with parsley sprigs.