• 6 chicken breasts
• 3 eggs
• 3/4 cups ROBIN HOOD® Nutri? Flour Blend
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp garlic powder
• 1 1/2 cups seasoned Italian breadcrumbs
• 3 tbsp CRISCO® Canola Oil, divided

1. Place oven rack in lowest position. Preheat oven to 475ºF (220ºC). Drizzle 2 tbsp (30mL) Crisco® Canola Oil on each of two large baking sheets.
2. Slice each chicken breast in half to make 24 thin chicken breast cutlets. (about 2kg total).
3. Place eggs in shallow dish and season with salt and pepper. Combine flour, salt, pepper and garlic powder in 2nd shallow dish. Place breadcrumbs in 3rd shallow dish.
4. Dip chicken breasts in flour, then dip in egg mixture and cover with breadcrumbs. Place on baking sheets and drizzle with canola oil. Bake in preheated oven for 15, turn over and continue cooking 5 - 10 minutes longer, or until no longer pink inside.

Serves: 6
Tips: Cutting chicken breasts in half shortens the cooking time significantly and extends the portion sizes.
When breading chicken, use pie plates or square baking dishes for bread crumbs, flour and eggs - these dishes are wide and shallow enough to hold the chicken breasts. Keep these dishes close together on your counter to prevent drips.
For perfectly baked chicken (that seems fried), brush the chicken with oil and then bake at a high temperature. The chicken stays moist and crispy (and gets downright delicious!)