6 chicken breasts
1 egg
2 tbsp. evaporated milk
1 1/2 c. corn flake crumbs
1/2 c. flour
1/4 tsp. garlic powder
Salt & pepper
1 can cream of mushroom soup
1/2 c. milk
6 oz. Mozzarella cheese

Pound chicken until flat. Mix egg and canned milk. Mix corn flakes and flour and seasonings. Dip chicken in egg mix, then in corn flakes. Brown in skillet. Place in shallow Pyrex dish. Combine soup and milk and pour over chicken. Bake for 30 minutes at 350 degrees, then cover with cheese and bake until cheese melts. Serves 6.