Crunchy Parmesan Chicken

Serves 4

1 cup cornflakes, lightly crushed
¾ cup grated parmesan cheese
Salt and pepper
3 large eggs, beaten
Four skinless, boneless chicken breast halves
5 tablespoons extra-virgin olive oil

Preheat the oven to 350°. In a shallow bowl, combine the cornflakes, parmesan and ¼ teaspoon each salt and pepper. Place the eggs in another shallow bowl. Coat each chicken breast with the cornflake mixture, then the egs, then again with the cornflake mixture; transfer to a wax-paper-lined baking sheet.

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. Transfer to a clean baking sheet. Bake the chicken until cooked through, about 10 minutes.

Served with egg noodles (with peas and parmesan cheese) and salad.

Results: I cut the chicken breast in half length-wise so they were very thin: quicker to cook and more kid-friendly. These were very good, and everyone ate everything on their plate!