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