Preheat oven to 375 degrees.

If you can't find a box of Corn Flake crumbs, place Corn Flakes in a gallon-size food storage bag, and using a rolling pin, crush enough Corn Flakes to make 3 cups. Add the basil to the crumbs, and mix thoroughly.

Place a piece of aluminum foil over the bottom of a cookie sheet. Spray a cookie rack with nonstick cooking spray, and place on cookie sheet.

Place the crumbs on a sheet of wax paper. Brush a little of the melted butter on each side of the chicken pieces, and press both sides in the crumbs. Repeat with remaining chicken pieces. Place the chicken pieces on the cookie rack, making sure sides do not touch. Sprinkle with salt and pepper if desired.

Bake 35-40 minutes, or until no longer pink in the middle. Do not turn while baking. Remove from oven, let sit about 5 minutes, and serve immediately.

-SIDE DISH-

RICE WITH CORN AND RED PEPPER

2 cups chicken broth
1 Tbsp. butter
1 small onion, diced fine
1 small red pepper, cleaned, ribs removed and diced
1 cup corn, thawed if frozen
1 cup white rice
1/2 tsp. salt
1/4 tsp. pepper

In a medium saucepan, cook onions and red pepper in butter until tender.

Add chicken broth and bring to a light boil. Stir in rice, corn and salt and pepper. Cover; reduce heat and cook for about 16-18 minutes.