2 tablespoons butter or margarine, softened
1 cup crushed cornflakes
1 cup all-purpose flour
1-1/4 teaspoons seasoned salt
1/4 teaspoon pepper
2 eggs, well beaten
4 to 6 boneless skinless chicken breast halves*

1. Grease a 13×9-inch baking dish with softened butter or margarine. Set aside. In a shallow dish, combine cornflakes, flour, seasoned salt and pepper.

2. In a separate shallow dish, beat eggs with wire whisk. Dip chicken breast in egg, shake off excess and roll in cornflake mixture.

3. Arrange chicken in buttered dish, meatier side down. Bake, uncovered, at 425 degrees F for 20 minutes; turn chicken over and bake 10 to 15 minutes longer or until meat is no longer pink. Test by cutting into the thickest part of chicken breast. Makes 4-6 servings.

* 4 chicken drumsticks and 4 chicken thighs, skin removed, may be substituted for the chicken breast halves, if desired.