Garlicky Parmesan Corn Flake Baked Chicken Tenders

• 1 1/2 pounds boneless skinless chicken breasts
• 1 tablespoon minced garlic
• 1 egg
• 3/4 cup milk
• 1/2 teaspoon Mrs. Dash Southwest Chipotle seasoning (you can substitute with any Cajun-blend seasoning if that's not available)
• ground black pepper, to taste
• 3/4 cup crushed cornflakes
• 1/2 cup seasoned bread crumbs
• 1/4 cup fresh grated parmesan cheese
• Olive oil cooking spray

1. Pound the chicken breasts with a mallet until they are about 1/4 inch thick. If they are very thick to start with, you can also butterfly the breasts instead. Cut the chicken into strips and set aside.
2. Add the minced garlic to a bowl, and mash it into a paste with the back of a spoon. Crack the egg into the bowl then add the milk, Chipotle seasoning and black pepper to taste. Mix well, then add the chicken.
3. Cover and marinate in the refrigerator for about one hour. Meanwhile, you can prepare the coating.
4. Fill a quart Ziploc bag with cornflakes and close. Crush the cornflakes finely using a pestle (or the palm of your hand). After crushing them, measure how much you have, and crush more if needed.
5. Pour the cornflakes onto a large plate, then add the seasoned bread crumbs and grated Parmesan cheese. Mix well.
6. Preheat the oven to 375 degrees.
7. Line a large baking sheet with crumpled aluminum foil and spray with olive oil.
8. When the chicken is done marinating, dredge each piece through the coating and place them evenly apart on the baking sheet.
9. Spray the chicken lightly with olive oil. Cook for 20 minutes, turning once halfway through.

chicken breasts, garlic, egg, milk, substitute with any cajun, ground black pepper, cornflakes, bread crumbs, fresh grated parmesan cheese, olive oil cooking spray

Taken from food52.com/recipes/21564-garlicky-parmesan-corn-flake-baked-chicken-tenders (may not work)