3 tbsp. buttermilk
1 1/2 tsp. freshly squeezed lime juice
1/4 tsp. Dijon-style mustard
Dash of garlic powder
Dash of white pepper
Dash of salt
2 boneless, skinless chicken breasts
1 1/2 oz. (1/2 c. plus 2 tbsp.) Corn Flake crumbs
2 tsp. vegetable oil, divided

Preheat oven to 450 degrees. In small mixing bowl combine buttermilk, lime juice, mustard, and seasonings, stirring to combine. Dip chicken into buttermilk mixture, coating both sides well. On sheet of wax paper or paper plate dip chicken into Corn Flake crumbs, coating both sides. Arrange chicken on nonstick baking sheet. Drizzle 1 teaspoon oil over each piece and bake until lightly browned, 8 to 10 minutes; turn chicken over, drizzle each piece with remaining 1 teaspoon oil and continue baking until chicken is tender and coating is crisp, approximately 10 minutes longer. 322 calories per serving.