1 lb. boneless chicken breasts (approximately 4 pieces)
2/3 c. Pepperidge Farm Cornbread stuffing
Black pepper

Rinse chicken, pat fairly dry. Crush cornbread stuffing (now equals less than 1/2 cup fine crumbs). Spray bottom of approximately 8 inch square pan with canola oil. Sprinkle 2 tablespoons of crumbs on bottom of pan. Lay chicken on top. Sprinkle remaining crumbs on top of chicken. Sprinkle black pepper on top, to taste. Lightly spray top of chicken with crumbs, with canola oil. Bake in preheated oven at 350 degrees for 20 minutes. If you have children, and they like chicken nuggets, cut each piece of chicken into 4 to 5 small pieces before sprinkling with crumbs. Baking time will now be 10 to 15 minutes.

(THIS RECIPE IS LOW IN CALORIES AND HELPS SATISFY YOUR DESIRE FOR FRIED CHICKEN.)