Cornflake Chicken

This dish was a staple in my house growing up. I love it. I like the lemon pepper flavor and all the crunchy cornflakes. I've been known to take my fork (or a spoon) to the serving dish once the chicken has all been eaten and munch on all the leftover, crunchy goodness. No shame in that! I actually chose this as my birthday meal last week--its easy and its good!

Cornflake Chicken
4 chicken breasts (brining works great in this recipe!)
3 cups cornflakes
2 tsp lemon pepper
1 tsp paprika
1/4 tsp salt, heaping
Butter or margarine

Put cornflakes in a ziplock bag and crush. It works great to roll over it with a rolling pin or crush with the bottom of a glass. Add spices and mix well. I sometimes pound my chicken a bit to get it to a more uniform thickness--depends on the size of the chicken breast. Put chicken breasts, one at a time, into the bag and coat well (helps if they are a little wet). Place chicken in a greased casserole dish. Cornflakes will not all stick, so I push some more up under the chicken and pour the rest evenly over the top. (I like lots of cornflakes!)

Scatter some thin slices or small dabs of butter over top of the chicken. Bake at 350 for 30-45 minutes or until chicken is done when you slice into the thickest part. You can do this fine with whole, bone-in chicken pieces, too. Hope you enjoy!