Honey Crusted Chicken

4 skinless, boneless chicken beast halves (about 1 pound)
1 tablespoon honey
1 tablespoon orange juice
¼ teaspoon ground ginger
¼ teaspoon black pepper
Dash cayenne pepper (optional)
¾ cup cornflakes, crushed (to approx 1/3 cup)
½ teaspoon dried parsley flakes

Preheat oven to 350*. Lightly coat baking pan with cooking spray. Place chicken in pan.

In a small bowl, combine honey, orange juice, ginger, black pepper and cayenne pepper. Brush honey mixture over chicken.

Combine the corn flakes and parsley. Sprinkle cornflake mixture over chicken.

Bake, uncovered, for 18-20 minutes or until chicken is tender and no longer pink.

(Note: I like to keep the cornflakes pretty coarse, instead of grinding them into dust. It adds a lot of crunch!)