This quick and easy recipe is a hit with both parents and children alike. Adapted by Beth Donovan from Food Network's Rachael Ray.
1 1/2 pounds boneless, skinless chicken breasts
1 cup flour
3 egg whites, lightly beaten
3 cup cornflake crumbs (you can buy a boxed version or simply mash up cereal)
1 teaspoon paprika
1 teaspoon poultry seasoning
Salt and pepper to taste
2 tablespoons olive oil
Preheat oven to 375 degrees F, lightly spray a cookie sheet with canola oil.
Place cornflakes in a resealable bag and crush with rolling pin. Pour into a bowl and add seasonings and oil.
Cut chicken into strips, pound slightly if need to make them uniform in size.
Roll chicken in flour, dip in egg white, then coat with cornflake mix.
Place on cookie sheet and bake for 30 minutes, turning once.