Oven-Fried Cornflake Chicken
Serves 4 

Sally's Notes:  I really like to split open my chicken breasts, openng them like a book. Makes them move even it also cut down on cooking time. I baked them for 30 minutes. Plus by doing this you have more surface area so you get more of that yummy cornflake crust! I also sprinkled it with fresh chopped parsley because I had some on hand.  I served with roasted cauliflower and carrots. 

Photo from Sally for 1055
For the recipe, CLICK HERE