Prep Time: 10 min. • Cook Time: 30 min.
Preheat oven to 450°F. Combine cornflakes, sesame seeds, poppy seeds, black pepper, garlic powder, and onion powder and crush until bread crumb consistency. Core and cut tomatoes into 1-inch dice. Slice the green onions. Toss the chicken breasts in the ranch dressing and set aside.
Place a rack over a sheet pan and spray with non-stick spray. Dip the chicken breasts into the cornflake mixture and press the mixture into the chicken. Place on the rack and press any remaining crumbs on the chicken breasts. Spray the chicken with non-stick spray and place in oven. Roast until golden brown, crispy and cooked through, about 25 minutes.*
Just before the chicken is done cooking, combine the diced tomatoes with the mayo and half the sliced green onions. Roughly crush the saltines and gently stir into the tomatoes.
Serve the chicken with the tomato salad and the remaining sliced green onions.
*For food safety, cook chicken to an internal temperature of 165°F.
Approximate Nutritional Information (Per serving):
Calories 620, Fat 29g, Sat Fat 4g, Trans Fat 0g, Cholesterol 85mg, Sodium 720mg, Total Carbohydrate 55g, Fiber 6g, Sugars 7g, Protein 35g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free