Ingredients

Makes 4 servings

　　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

　　

Step 1

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.

　　

Step 2

2. Bake chicken for 40 minutes, or until golden and cooked through.

　　

Step 3

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.

　　

Step 4

4. Place a breast in each of 4 dinner plates. Top with parsley salad. Garnish with a lemon quarter and serve immediately.

　　

Nutrition Per Serving

Per serving: 377 calories

　　28g carbohydrates

　　39g protein

　　12g fat

　　145mg cholesterol.

　　#### Nutritional analysis provided by New Wellness

　　Richmond

　　Va.