Saskatchewan Flax Development Commission

Chicken with Crunchy Flax Coating

Source: This recipe is found on page 136 of the Everything Flax cookbook.   |  Category: Baking, Entree, Ground Flaxseed


  • 1/4 cup (60 mL) ground toasted golden flaxseed
  • 1/4 cup (60 mL) cornmeal
  • 1/4 cup (60 mL) coarsely ground cornflakes
  • 2 Tbsp (30 mL) grated Parmesan cheese
  • 1/2 tsp (2 mL) garlic powder
  • 1 tsp (5 mL) dried parsley flakes
  • pinch ground sage
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) ground black pepper
  • 1/4 cup (60 mL) butter, melted
  • 6 (4 oz/100g) chicken breasts


  1. In a bowl, combine ground flaxseed, cornmeal, cornflakes, cheese, garlic powder, parsley, sage, salt and pepper.
  2. Preheat oven to 400°F (200°C).
  3. To coat chicken: Place melted butter in a shallow bowl. Place coating mixture in another shallow bowl. Dip chicken breasts in melted butter and then into the coating mixture. Evenly coat all sides of chicken.
  4. Place coated chicken on a parchment lined baking pan. Bake for 18 to 24 minutes or until chicken is no longer pink and juices run clear.

Yield: 6 servings
Serving Size: 1 chicken breast with 2 Tbsp (30 mL) of Crunchy Flax Coating. Each serving contains 2 tsp (10 mL) of flax.

Note: Crunchy Flax Coating can be made ahead and stored in an airtight container in the refrigerator for up to one week.