1 chicken, cut in serving pieces
Preheat oven to 350oF. On a sheet of wax paper combine
cornflake crumbs, salt and pepper. Place evaporated milk
in a shallow bowl. Dip chicken in milk; then roll in
seasoned crumbs. Place chicken, skin side up, in a baking
pan. Bake, uncovered for 1 hour, or until cooked through.

CUTLET PAILLARDS WITH BASIL BUTTERServes 4
When I made this recipe, I happened to be in a hurry, and
didn't have time to get fresh basil so I used dried basil
instead. Frank liked it and had seconds. The name
"Paillard," by the way, comes from a European restaurant
famous at the end of the 19th Century.
4 skinless, boneless chicken breast halves or 1 thin sliced
boneless roaster breast
1 tablespoon olive or vegetable oil
6 tablespoons butter or margarine
3 tablespoons minced fresh basil, or 1 tablespoon dried
1 small clove garlic, minced
1 teaspoon lemon juice
salt and ground pepper to taste
lemon slices, for garnish
Place chicken between sheets of plastic wrap and pound to
1/2 inch thickness. If using thin sliced boneless Roaster
breast, omit placing in plastic wrap and pounding. Brush
cutlets lightly with oil, Grill over hot coals 3 to 4
minutes per side, rotating to form crosshatch marks
characteristic of paillards, or broil 3 to 4 minutes per
side or until cooked through. Place butter, basil, garlic
and lemon juice in a small pan and melt on the side of the