1/4 tsp. dried oregano
1/4 tsp. ground ginger
1/2 tsp. dried basil
1 clove garlic, minced
2 tbsp. all purpose flour
1/2 tsp. salt
2 whole skinless boneless chicken breasts (about 12 oz. each) separated into 4 halves
2 tbsp. milk
1/8 tsp. hot red pepper sauce
1 c. bran flakes, or corn flakes, coarsely crumbled

Preheat oven to 350 degrees. Put oregano, ginger, basil, garlic, flour and salt into a paper bag and shake to mix. Place chicken in bag and shake until coated. In a pan, combine milk and pepper sauce. Place cereal crumbs on a plate. Dip each breast in milk mixture, then roll in crumbs until coated all over. Spray a cake rack with nonstick cooking spray or oil. Place chicken on top and set rack on a cookie sheet. Bake until breast are no longer pink on inside about 15 minutes.