This recipe is super easy and kid friendly... courtesy of Rachel Ray Everyday
1 cup cornflakes, lightly crushed
3/4 cup grated parmesan cheese
salt and pepper
3 large eggs, beaten
Four 6-ounce skinless, boneless chicken breast halves
5 Tablespoons extra-virgin olive oil
1 lemon, cut into wedges
1. Preheat the oven to 350*. In a shallow bowl, combine the cornflakes, parmesan and 1/4 teaspoon each salt and pepper. Place the eggs in another shallow bowl. Coat each chicken breast with the cornflake mixture, then the eggs, then again wih the cornflake mixture; transfer to a wax-paper lined baking sheet.
2. 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 each side. Transfer to a clean baking sheet. Bake the chicken until cooked through, about 10 minutes. Serve with the lemon wedges. (Jeff skipped the lemon, and loved it, but I love lemon, so I say, squeeze more on!).