Place creal and seasonings in shallow dish, stirring well to combine. Pour
milk into shallow bowl. Dip chicken in milk; dredge in cereal mixture.
Place coated chicken breasts in baking dish with thickest portions toward
the outside of the dish. Cover with waxed paper and microwave at high power
for 12 minutes, or until chicken is done. Rotate dish 1/2 turn every 4
minutes. Chicken may also be baked in oven, preheated to 350 degrees. Cook
for 20-30 minutes, or until fork plunged into thickest part of breast
produces clear juices.

COUNTRY CREAM GRAVY

1 Tbs margarine 1 Tbs all purpose flour 1/2 cup evaporated skimmed milk
1/4 cup chicken stock (homemade is best, or use undiluted, canned chicken
broth 1 tsp dry sherry 1/4 tsp ground WHITE pepper 2 Tbs chopped fresh chives.

To make gravy, place margarine in a 4 cup glass measure and microwave at
hight for 30 seconds or until melted. Add flour, stir until smooth.
Gradually add milk, broth and sherry; stir until smooth. Microwave at high
for 3-5 minutes, stirring once. Stir in pepper and chives. Margarine can
also be melted in saucepan on stove. Add flour and stir over medium flame
until margarine is bubbling and smooth. Gradually add milk, broth and
sherry, stirring until smooth and thick. Add pepper and chives. Serve at
once. NOTE: I felt the gravy was sort of bland tasting, so I added it to
the pan in which I had cooked the chicken. It picked up the flavor from the
drippings, as well as a little carmel color. It looked and tasted better
than the original recipe. However, since my husband is a GRAVY FREAK, I
made double recipe of the gravy. He saved the left overs and ate it later,
for breakfast, on biscuits. His idea, not mine.

Makes 6 servings.