A quarter box of cereal becomes crisp breading for pan-fried chicken thighs, the flakes caramelizing golden as they cook. The onions cook low and slow while you handle the bird, so you're not standing over the stove. Serve it over rice or with a salad and you've made dinner from what you have.

Serves 2. 45 minutes, 15 at the stove.

About 640 calories a serving, 38 g protein, 52 g carbohydrate, 32 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

1. Start the onions first. Slice 1 large onion into thin rounds, melt 1 tablespoon butter with 1 tablespoon oil in a wide skillet over medium-low heat, then add the onion with a pinch of salt. Stir every few minutes as you work on the chicken; they'll need about 30 minutes to turn deep golden.
2. Pour 1.5 cups crushed cereal into a shallow bowl, mix in half a teaspoon salt and quarter a teaspoon pepper. Pat 4 chicken thighs dry, then press each one into the cereal coating, shaking off the excess; the flakes will stick to the skin.
3. Heat 1 tablespoon oil in another skillet over medium-high heat until it shimmers. Lay the chicken skin-side down and cook until the coating is golden and the skin underneath is crisp, about 8 minutes; you'll hear it crackle.8 min
4. Flip the chicken and cook skin-side up until the meat is cooked through and an instant-read thermometer reads 165°F [74°C] in the thickest part, about 12 minutes more. The coating will continue to brown and crunch.12 min
5. Transfer the chicken to a plate and taste the onions; they should be soft and caramelized, nearly melted into the pan. Spoon them over the chicken, pour any pan juices on top, and serve right away.

Note Swap the chicken for pork cutlets or firm white fish fillet; cook the fish for only 4 minutes per side. Leftovers keep refrigerated for three days; shred the cold chicken and toss with the onions into a grain bowl or sandwich. Serve with steamed greens, rice, or a crisp salad.

Crushed cereal makes a crisp coating for quick-cooking chicken. The shelf is bare, so we build this from staples and a couple of chicken breasts to finish the week. Dinner is on the table in twenty minutes.

Serves 2. 20 minutes, 15 at the stove.

About 480 calories a serving, 64 g protein, 0 g carbohydrate, 23 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

1. Crush a handful of cereal into uneven crumbs between your hands over a shallow bowl; you should have about three-quarters cup. Crack one egg into another bowl and beat it lightly with a fork.
2. Pat two chicken breasts dry with a paper towel. Sprinkle salt and pepper on both sides of each breast.
3. Dip each chicken breast into the beaten egg, then press both sides into the cereal crumbs until coated, letting excess fall back into the bowl. Set aside on a clean plate.
4. Heat two tablespoons oil in a large skillet over medium-high heat until a crumb sizzles immediately when dropped in. Slide both chicken breasts into the pan and listen for a steady sizzle; if it's quiet, wait thirty seconds more for the oil to heat through.
5. Cook for six minutes without moving the breasts, until the underside is golden and firm when you lift it with a spatula. Flip and cook the other side for another five to six minutes, until cooked through and the coating is light brown and crisp.12 min

Note Swap any low-sugar cereal you have on hand. Leftovers keep covered in the fridge for two days; warm gently in a low oven to recrisp. Serve with lemon wedges and a green salad or steamed vegetables to round out the plate.

Crush the last of the cereal into a coating that fries up golden and crisp on thin chicken cutlets. It's a smart way to finish the box while getting dinner on the table in under thirty minutes, with a bright salsa verde to cut the richness.

Serves 2. 25 minutes, 20 at the stove.

About 1600 calories a serving, 204 g protein, 100 g carbohydrate, 41 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Place the two 6-ounce chicken breasts between two pieces of plastic wrap or in a zip-lock bag and pound them to a quarter-inch thickness with the bottom of a heavy pan or mallet, working from the center outward until they are even and thin throughout.
2. Crush the 2 cups of cereal into coarse crumbs with your fingers or in a food processor until you have pieces no larger than a pea, discarding any powder that settles to the bottom; spread the crumbs on a plate and season with a pinch of salt and pepper.
3. Crack 1 egg into a wide, shallow bowl and beat with a fork until uniform, then set the egg and cereal crumb plate next to each other.
4. Heat 2 tablespoons of oil in a large skillet over medium-high heat until a piece of cereal crumb sizzles when it touches the surface.2 min
5. Dip each chicken breast first into the beaten egg to coat both sides, then lay it on the crumb plate and press gently so the cereal adheres, patting extra crumbs into any bare spots.
6. Lay both crusted breasts in the hot oil and cook without moving them until the crust is deep golden brown and crisp, about four minutes; flip and cook the second side until golden and the thickest part registers 165°F (74°C) on an instant-read thermometer, about three to four minutes more.8 min
7. Plate the chicken and spoon 1/2 cup of salsa verde over each breast; serve immediately.

Note Swap the salsa verde for a squeeze of fresh lime and a dollop of sour cream if you prefer. Leftovers keep refrigerated for two days and are good in a sandwich with avocado or shredded into a salad. Serve with rice or roasted vegetables to soak up the salsa.</note> </invoke>