Corn Flake Chicken

• 4 skinless chicken breasts
• 1/4 cup extra virgin olive oil
• 2 cups corn flakes (crushed very small)
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup fresh parmesan cheese, grated (optional)

1. Crush the flakes in a large zip lock, or similar bag, using a rolling pin.
2. Add all the seasonings.
3. In a bowl, mix chicken with oil.
4. Line a baking sheet with parchment paper.
5. Place the chicken, 1 piece at a time in the bag and shake. Repeat with the other pieces, place on baking sheet. You may wish to "pat" extra flakes on top, once on the baking sheet.
6. Also, if you like, a sprinkle of fresh parmesan on each.
7. Bake 35-40 minutes at 350 degrees, or until juices run clear.
8. The bottom may remain soggy, you may choose to turn over halfway through baking. Only the oil is holding the cornflakes on, so they may come off during this process. I don't mind the underside less crunchy!

chicken breasts, extra virgin olive oil, corn flakes, garlic, onion powder, salt, pepper, parmesan cheese

Taken from www.food.com/recipe/corn-flake-chicken-364988 (may not work)