4 chicken breasts, thawed
4 tbsp. (1/2 stick) butter, melted
4 tbsp. olive oil
1 1/2 cups Honey Nut O's cereal, smashed
1 cup all-purpose flour
2 eggs
salt and pepper, to taste

Combine olive oil and melted butter, add chicken and season with salt and pepper. Cover with Saran or plastic wrap and chill in refrigerator for 24 hours.

Preheat oven to 425°F.

Prep one large cooking sheet; line with foil and place wire rack on top and spray with non-stick cooking spray (Pam).

In three shallow dishes place, flour (seasoned with salt and pepper), egg and smashed Honey Nut O's.

Dip chicken in egg, flour, back in egg then in Honey Nut O's. Repeat the same steps until all the chicken is coated, place on wire rack (situated on cookie sheet).

Bake at 425°F for 30 to 35 minutes (or until the chicken is no longer pink in the middle or has an internal temperature of 165°F).

Remove from oven and enjoy!

Serves 4.

Submitted by: Jamie Warn