2 cups crushed cornflakes cereal
1 teaspoon dried Italian seasoning
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
1/2 teaspoon paprika
1/2 cup egg substitute
1/4 cup Dijon mustard
4 (4-ounce) boneless, skinless chicken breasts
Stir together first 5 ingredients.
Whisk together egg substitute and mustard until well blended. Coat all sides of chicken with egg mixture, and dredge in cornflakes mixture. Arrange chicken on a lightly greased wire rack on a baking sheet.
Bake at 350*F (175*C) for 20 to 25 minutes or until chicken is done.
Makes 4 servings.