(by Shirley McNevich)
1/2 cup mayo
1/4 cup grated Parmesan cheese
2 TBSP French's yellow mustard
4 boneless/skinless chicken breasts
2/3 cup crushed cornfakes cereal
salt
pepper
In a bowl add mayo, Parmesan cheese and mustard--stir. Remove 1/3 cup of the mustard mixture and set aside. Salt and pepper both sides of each chicken breast. Place crushed cornflakes in a bowl. Brush the mustard mixture on both sides of each chicken breast, then dip them in the cornflakes to coat. Grease a 9 x 13 glass baking dish. Place coated chicken pieces in the dish. Bake at 400 degrees for 20 minutes, flip chicken pieces and bake 10 minutes longer or until cut chicken is no longer pink. Use reserved mustard mixture for dipping.
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