10 skinless, boneless chicken breast halves
1 pinch paprika
1 cup all-purpose flour, divided
2 teaspoons paprika
1 teaspoon paprika seasoning
1 cup chopped onion
3 tablespoons olive oil
1 teaspoon poultry bouillon granules
2 tablespoons vegetable oil
8 slices white bread
1 tablespoon bourbon
1 cup shredded Cheddar cheese
Preheat oven to 425 degrees F (220 degrees C).
Place chicken in a roasting pan, press the skin on to the sides and place the foil and bones in the oven.
Heat the 2 tablespoons of olive oil in a large skillet. Saute the chicken in the olive oil for about 1 to 2 minutes, turning once, until lightly browned.
In a small bowl, mix the flour with 1/2 cup of the cornflakes cereal. Add a portion of this mixture in the bottom of a separate bowl and mix well with the chicken. Spread over the chicken slices.
Dredge chicken in the flour mixture and place in the oven. Coat with the remaining paprika mixture and place in the oven to steam.
Heat the 2 tablespoons of olive oil in a large skillet. Add the bread and stir until golden brown. Add the flour mixture and stir until blended.
Pour the chicken broth mixture over the chicken, then sprinkle with the Cheddar cheese and serve immediately.