2 whole lg. chicken breasts (about 2 lb. total), halved lengthwise
3 c. cornflakes
1 tsp. dried sage, marjoram, or basil, crushed
2 tbsp. skim milk

Some fat - cutting tips have been applied to a traditional recipe for fried chicken and reduced the fat per serving by 7 grams (from 11 to 4 grams).

Remove skin from the chicken breasts. Rinse chicken; pat dry with paper towels. Finely crush the cornflakes. (You should have 1 cup.) Stir together cornflake crumbs and sage, marjoram, or basil; set aside.

If desired, season chicken with salt and pepper. Brush chicken with milk. Roll chicken in crumb mixture, patting to coat each side evenly. Place chicken, meat side up, in a 13 x 9 x 2 inch baking dish. Bake in a 375 degree oven for 50-55 minutes or until tender.

Makes 4 servings.