4-5 boneless chicken breasts

DIP:

2-3 cups milk
1 tsp. Worcestershire sauce
1 egg

CRUNCHY COATING:

5 cups cornflakes (or enough to fill large Ziploc 1/2 full)
1 tsp. parsley
1 tsp. poultry seasoning
3 tsp. garlic powder
3 tsp. McCormick's Montreal chicken seasoning (I buy at Walmart)
pepper, to taste
dash of curry powder
dash of paprika
1/2 tsp. crushed red pepper (optional)

Mix milk, Worcestershire sauce and egg in a shallow dish. Set aside.

Crush cornflakes in a large Ziploc bag. Put in all seasonings into Ziploc bag and shake with cornflakes.

Dip chicken into milk mixture coating both sides.

Place one chicken breast in bag at a time and shake until totally coated. Place on foil-covered pan. Bake in oven at 350°F until golden brown and chicken is thoroughly cooked.

Note: Should crispy coating start to over brown, cover with foil and continue cooking.

Serve hot.

Serves 4 to 5.

Submitted by: Kimberly Grusendorf