3 cups corn flakes
1/3 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Pinch of pepper
1 pound skinless, boneless
chicken breast halves, cut into
1/4 cup all-purpose flour
2 large eggs, beaten
Preheat oven to 425 degrees. Lightly oil or coat a large baking sheet with nonstick cooking spray and set aside. Place corn flakes in a resealable plastic bag and crush to a fine texture using a rolling pin or the bottom of a small saucepan, or place in a food processor and pulse until finely crushed. Combine with the Parmesan cheese, salt, onion powder, garlic powder, and pepper in a medium bowl.
To bread the chicken, coat in flour, shaking off excess. Dip in the egg, then coat well in the corn flake mixture. Arrange the chicken on the prepared baking sheet and cook until golden brown, about 12 minutes.
Yield: 4 servings
Source: The Mom's Guide to Meal Makeovers
Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. Comments that violate these standards, or our privacy statement or visitor's agreement, are subject to being removed and commenters are subject to being banned. To post comments, you must be a registered user on toledoblade.com. To find out more, please visit the FAQ.