Oven Fried Chicken

• 1 1/2 cups crushed plain cornflakes
• Salt, pepper and paprika, to taste
• 1 egg
• 1/4 cup skim milk
• 4 skinless and boneless chicken breast halves (about 4 ounces each)
• 4 cups flat-leaf parsley leaves
• 2 shallots, thinly sliced lengthwise
• 2 tablespoons drained tiny capers
• 2 tablespoons olive oil
• Juice of 1 lemon
• 1 lemon, quartered, for garnish

1. 1.
2. Preheat oven to 350F.
3. Combine cornflakes, salt, pepper, and paprika in a bowl.
4. In another bowl, lightly beat eggs with milk.
5. Dip chicken into the egg mixture and then into the crumbs, coating well.
6. Place on a foil-lined baking sheet.
7. 2.
8. Bake chicken for 40 minutes, or until golden and cooked through.
9. 3.
10. Meanwhile, chop parsley coarsely; place in a bowl with the shallots and capers.
11. Sprinkle with salt and pepper.
12. Toss parsley salad with oil and lemon juice.
13. 4.
14. Place a breast in each of 4 dinner plates.
15. Top with parsley salad.
16. Garnish with a lemon quarter and serve immediately.

cornflakes, salt, egg, milk, chicken breast halves, flatleaf, shallots, capers, olive oil, lemon, lemon

Taken from www.epicurious.com/recipes/food/views/oven-fried-chicken-106696 (may not work)