Ingredients

• 6 boneless chicken breasts or thighs
• ¼ cup low-fat Italian salad dressing
• 1 cup plain cornflakes
• ¼ cup grated Parmesan cheese

Directions

1. Preheat the oven to 350°F.
2. Wash your hands well with soap and hot water.
3. Cover a large baking sheet with aluminum foil.
4. Use a spoon or a brush to cover both sides of each piece of chicken with the salad dressing. Make a light coating.
5. Place cereal in a large plastic storage bag and seal bag. Roll a can across the sealed bag to crush the cereal.
6. Place Parmesan cheese in plastic bag with crushed cereal. Seal and shake well to combine.
7. Press the crumb mixture onto the top of each piece of chicken. Make an even layer.
8. Place the chicken pieces on the baking sheet. Place them with the smooth side up. Place the baking sheet in the oven.
9. Bake for 45 minutes or until the chicken is done.
10. Check temperature of chicken using a meat thermometer. Make sure it is fully cooked. It should be 165°F.
11. Refrigerate leftovers within 2 hours.