Serves 4 Prep Time: 10 Minutes Cook Time: 20 minutes from Rachel Ray
1 cup cornflakes, lightly crushed
3/4 cup grated Parmesan cheese
Salt and Pepper
Four 6 oz skinless, boneless chicken breast halves
5 tablespoons of extra-virgin olive oil
1 lemon, cut into wedges
3 large eggs
1. Preheat oven to 350
2. In a shallow bowl combine cornflakes, cheese, and 1/4 tsp each of salt and pepper.
3. Place eggs in another bowl. Coat each chicken breast with the cornflake mixture, then the eggs, then again with the cornflake mixture. Transfer to a wax-paper lined baking sheet.
4. In a large nonstick skillet, heat the olive oil over medium-high heat. Add the chicken and cook, turning once, until golden. About 2 minutes per side.
5. Transfer to a clean baking sheet. Bake chicken until coated through, about 10 minutes. Serve with lemon wedges.