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Crispy Oven Chicken

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

1. Stir together first 5 ingredients.
2. 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.
3. Bake at 350*F (175*C) for 20 to 25 minutes or until chicken is done.

Makes 4 servings.

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