Crunchy Oven-Fried Chicken

Serves: 2
WW Points per Serving: 4

3 tbsp. - Buttermilk
1 1/2 tsp. - Lemon or Lime Juice
1/4 tsp. - Dijon-style Mustard
Dash each: Garlic Powder, White Pepper and Salt
2 (3 oz. each) - Boneless, Skinless Chicken Breasts (pounded to 1/4 inch thick)
1/2 cup - Cornflake crumbs
2 tsp. - Vegetable Oil, divided

Preheat oven to 450 degrees. In small mixing bowl, combine buttermilk, lemon juice, mustard and seasonings. Stir to combine. Dip chicken into buttermilk mixture, coating both sides and using entire mixture. On sheet of waxed paper or a paper plate, dip chicken into cornflakes, turning to coat both sides with crumbs. Arrange chicken on nonstick baking sheet. Drizzle 1/2 teaspoon oil over each chicken breast and bake until lightly browned, 8-10 minutes. Turn chicken over, drizzle each cutlet with 1/2 teaspoon oil and continue baking until chicken is tender and coating is crisp, about 10 minutes longer.