Crunchy Parmesan Chicken Maile Carpenter   From Every Day with Rachael Ray April 2008 SERVES 4 Prep Time: 10 min Cook Time: 20 min 1 cup cornflakes, lightly crushed 3/4 cup grated parmesan cheese Salt and pepper 3 large eggs, beaten Four 6-ounce skinless, boneless chicken breast halves 5 tablespoons extra-virgin olive oil 1 lemon, cut into wedgescheese 1. Preheat the oven to 350°. In a shallow bowl, combine the cornflakes, parmesan and 1/4 teaspoon each salt and pepper. Place the eggs in another shallow bowl. Coat each chicken breast with the cornflake mixture, then the eggs, then again with the cornflake mixture; transfer to a wax-paperlined baking sheet. 2. In a large nonstick skillet, heat the olive oil over medium-high heat. Add the chicken and cook, turning once, until golden, about 2 minutes per side. Transfer to a clean baking sheet. Bake the chicken until cooked through, about 10 minutes. Serve with the lemon wedges.

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