Good old Michael Smith to the rescue again! My picky three-year old would live off breakfast cereal if we let him, and won't touch meat with a ten-foot pole. I thought that "cereal chicken" would be appealing to him. Not so much, but the rest of us loved it!
1/2 cup whole wheat flour
1 heaping spoonful dijon mustard
2 cups Cornflakes, lightly crushed
4 boneless skinless chicken breasts
Salt and pepper
2 tablespoons olive oil
Place flour in one bowl, whisk together eggs and mustard in another bowl, and put Cornflakes in a third. Season chicken breasts with salt and pepper and then dip them in the flour. Once both sides are coated with flour, dredge in egg mixture, then dip in Cornflakes and coat well. Place on a lightly greased cooking sheet or baking dish and bake at 375' for about 25 minutes until crispy and cooked through.