Oven-Fried Chicken Fingers - chicken breast halves

Method

• Put oven racks in upper and lower thirds of oven and preheat oven to 425F.
• Butter 2 large shallow (1 inch deep) baking pans.
• Gently pound chicken between sheets of plastic wrap with flat side of a meat pounder or with a rolling pin until 1/3 inch thick.
• Cut chicken lengthwise into 1/2-inch-wide strips.
• Stir together butter, salt, and pepper in a shallow dish.
• Put cornflakes in another shallow dish.
• Working with 1 strip at a time, dip in butter, then dredge in cornflakes, pressing flakes firmly to help adhere.
• Transfer as coated to baking pans.
• Bake, switching position of pans halfway through baking, until chicken is golden and cooked through, about 15 minutes total.
• Cool chicken in pans on racks to room temperature (crust will firm up as it cools).