4 skinless chicken pieces (5 oz. raw)
1 c. skim milk
1 c. corn flake crumbs
1 1 tsp. rosemary
Dash of ground black pepper

Remove all skin from the chicken; rinse and dry the pieces thoroughly. Dip in milk. Mix corn flake crumbs with rosemary and pepper and roll in the seasoned crumbs. Let stand briefly so coating will adhere. Place chicken in an oiled baking pan. Do not crowed; pieces should not touch. Bake at 400 degrees for approximately 45 minutes. Crumbs will form a crisp "skin". Yield: 4 servings. Nutrient analysis per serving: Calories 246, protein 25 gm, carbohydrates 29 gm, fat 3 gm, sodium 410 mg.