Country Style Chicken


"Sweet coated chicken baked atop corn and 'taters. A little taste of the countryside right in your own oven!"


servings 700 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 700 kcal
  • 35%
  • Fat:
  • 32.2 g
  • 49%
  • Carbs:
  • 73.1g
  • 24%
  • Protein:
  • 36.7 g
  • 73%
  • Cholesterol:
  • 140 mg
  • 47%
  • Sodium:
  • 2169 mg
  • 87%

Based on a 2,000 calorie diet

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Melt 1/4 cup butter or margarine in a 9x13 inch glass baking dish. Add the potatoes and corn. Sprinkle with 1 teaspoon each salt and basil and 1/4 teaspoon nutmeg. Set aside.
  3. In a shallow dish or bowl, combine crackers, 1 teaspoon each salt and basil, and 1/4 teaspoon nutmeg. Mix well. Place 1/3 cup melted butter or margarine in another shallow dish or bowl. Dip chicken pieces into melted butter or margarine, then into crumb mixture to coat. Place coated chicken breasts on top of vegetable mixture in baking dish. Cover dish tightly and bake in the preheated oven for 70 to 75 minutes or until chicken is cooked through and juices run clear.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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  1. 21 Ratings


I read the reviews before I Ever cook/bake Anything from and I am shocked! I must be a horrible cook because everyone seems to love this recipe and I thought it was gawd awful. Th...

I had some graham cracker crumbs I wanted to use up so decided to make this. It was VERY GOOD! My husband and I really enjoyed it.

I thought this was absolutely delicious! The chicken was very tender and juicy. The corn and potatoes (I used canned potatoes, which I've never used before!), were delicious as well. Maybe 1/2 t...

Wow! I've never had chicken this tender before. Both my husband and I loved that you didn't even need a knife to cut it. Although he was a little wary about it being coated in graham cracker cru...

This was amazing. I was a little bit wary of the graham cracker crumbs, but decided to give it a try anyway. I made a couple of changes to cut down on the fat content. I used oil instead of but...

I'm an intermediate cook and love trying new things, UNFORTUNATELY, I tried this...the graham cracker idea didn't appeal to me from the start and I'll never go against my "gut" instincts.....

With a couple of alterations this made a quick, delicious meal. I altered it by dipping the chicken in egg yolk instead of butter and using a frozen corn medley instead of the canned corn. Next ...

Tastes and smells amazing but the breading was gooey so I baked it for 5 more minutes uncovered and it looked better. I would use egg yolk instead of butter to coat raw chicken.

Delicious! I loved the slight sweetness of the crackers. It was a great complement to the other flavors in the dish. Definitely a keeper.