Crispy Chicken Breasts
1 teaspoon olive oil
2 pounds boned and skinned chicken breasts (8 halves)
1 cup nonfat buttermilk
1 1/2 cups cornflake crumbs
Preheat the oven to 400°.
Line a large baking pan with foil (for easy cleanup).
Spray or lightly brush the bottom of the pan with half the oil.
Rinse chicken breasts and pat dry with paper towels.
Put the buttermilk in a shallow bowl or pie plate, and put cornflake crumbs in another.
Dip each piece of chicken first in the buttermilk then in the cornflake crumbs. Place the coated chicken into the prepared baking pan.
Lightly spray or drizzle the remaining oil on top of the chicken breasts (this makes it crispy).
Bake the chicken in the preheated oven for about 45 minutes or until the internal temperature of the chicken reaches 165°.