4-5 medium-sized boneless chicken breasts

COATING:

1/2 cup milk
1 egg
1 tsp. salt
1 tsp. pepper

BREADING:

3 1/2 cups corn flakes (+ 1 tbsp. flour, optional)
1 1/2 tsp. parsley
1 tsp. onion powder
1 tsp. thyme
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. chili powder
1/2 tsp. pepper
1/4 tsp. salt

EXTRAS:

9x13-inch baking dish
4 tbsp. (1/2 stick) butter, melted
sliced lemon (optional)

Preheat oven to 375°F. Grease baking dish with non-stick cooking spray (Pam).

Measure corn flakes into a Ziploc bag and crush into small crumbs with rolling pin or another heavy object.

Stir corn flake crumbs into a bowl with the rest of the breading ingredients. Mix a separate bowl with the coating ingredients.

Dip chicken breasts into the coating bowl; let excess coating drip off. Place chicken breasts into the breading bowl and cover generously with breading.

Place finished chicken pieces into the baking dish - making sure not to let them touch - and pour the melted butter around it. Add the lemon slices, if desired, and bake at 375°F for 1 hour.

Note: Chicken centers should appear white when done.

Serves 4-5.

Submitted by: NewChef