4 tbsp. (1/2 stick) butter
1/4 cup olive oil
4 bone-in chicken breast halves ("split" breasts)
2 cups corn flake crumbs (not bread crumbs; available at most supermarkets)
1 env. Italian dressing mix (Good Seasons)
2 tbsp. dried rosemary

Preheat oven to 350°F.

Line a raised side baking sheet (jelly roll pan) with foil.

Remove skin from chicken breasts, wash, and pat dry.

Place butter and olive oil in medium, shallow skillet on low heat. When butter is melted, add one envelope of Italian seasoning and mix well. Let butter mixture simmer over lowest heat for 5 minutes - being careful not to let it burn or get brown.

Place crumbs and rosemary in a shallow dish - mixing well.

One at a time place chicken breast into skillet and coat well on both sides with the butter mixture. Be sure to get a good coating of spice and butter on each side. Place in dish with corn flake crumbs and coat well. Press to make sure coating adheres well. Gently shake off excess crumbs and place on baking sheet. If there is any butter mixture left when done - drizzle over coated chicken.

Bake at 350°F for approximately 45 minutes until dark golden brown.

Submitted by: Phil Conley