4 boneless skinless chicken breasts, filet removed
1/2 cup flour
2 eggs, beaten
2 1/2 cups crushed corn flake cereal
1 tsp canola oil
Remove the filet from each chicken breast. Save the filets for another use. Pound each chicken breast to an even thickness (1/4 – ½ inch). Coat with flour then dip in beaten egg. Cover both sides of the chicken breasts with corn flakes crumbs, pressing down on the coating with your hand to help the cornflakes stick. Place chicken on parchment paper covered baking sheet. Refrigerate until ready to cook.
Preheat oven to 400F. Bake 20 minutes or until the meat thermometer inserted into the largest piece reads 170F. Serve with mashed potatoes or egg noodles, and vegetables.
Get a jump on tomorrow’s lunch! Coat the filets just as you would the chicken breasts. Bake for 15 minutes then cool. Refrigerate then enjoy for lunch the next day.