Preheat the oven to 400 F. Line baking sheet with parchment paper, set aside.
Ground about 2 ½ cups corn flakes in a food processor to make the crumbs, or place in a zip-lock bag and crush with a rolling pin. I prefer slightly coarse crumbs (like panko) to make crispy coating.
Sprinkle each chicken breast with salt, pepper and garlic powder on both sides.
Cut a pocket into each chicken breast.
Stuffed each pocket with shredded cheddar cheese and press to seal.
Arrange 3 shallow dishes in a line. Place the flour in the first one. Beat the eggs in the second dish. In the third dish combine cornflakes crumbs and grated parmesan. Stir well, then add olive oil and stir until evenly moistened.
Working with one chicken breast at the time, first dip it in the flour on the both side. Be careful to keep the pocket from opening!!!
Then dip into egg, allow excess off egg to run off.
Dip in corn flakes-parmesan mixture to coat well and place on prepared baking sheet.
Bake about 25-30 minutes or until the crumbs are golden brown.
ADVERTISEMENT
