This is a recipe I use for chicken breasts and tenders, and while it's panfried, not baked, it turns out delicious:
Pound the chicken breasts or tenders to about 1/4"
Coat the chicken with about 1/2 tsp of minced garlic (the kind that you buy in a jar)
Dredge the cutlets in flour seasoned with pepper, then an egg, then breadcrumbs.
Panfry in small amount of oil (I use canola or SmartBalance if I have it) until brown and crispy.
They always turn out really good and brown, and they don't taste fried.
