Preheat the oven to 180 degrees.
Line a baking tray with baking paper and set aside.
Dry the chicken breast well. If it is a particularly thick piece of chicken, slice in half horizontally to make two thin fillets.
Place the mayonnaise in a shallow bowl. Coat chicken breast well and cover well with the slightly crushed cornflakes.
Place on the prepared baking tray and bake for 25 minutes or until golden and cooked through.
Recipe Hints and Tips:
- Crunchy Nut Cornflake Chicken can be frozen, although it is best eaten fresh. Let the fillets of chicken cool, layer carefully between sheets of baking paper and freeze for up to a month. Defrost overnight in the fridge and bake in a hot oven (200 degrees) for five minutes to crisp up and heat through.
- To check to see if your chicken is cooked through - remove from the oven and stick a fork into the chicken, if it gives easily and the fork goes right through the chicken, it is ready - if it seems to 'pull' a little - it is still pink in the middle.
- Serve with potato wedges and fresh garden vegetables.