Very good recipe. I dipped the chicken in egg, then covered in the cornbread mixture, dipped in egg again, and then in the cornbread mixture. The breading stuck to the chicken very well, and was crispy like we like it! UPDATE: I've now made this a number of times, and always use the egg technique. I have baked it as well as pan frying it, and both come out equally delicious. I bake it at 375 degrees for 25-35 minutes, depending on the thickness of the breasts, and I always drizzle a little bit of melted butter or vegetable oil over the top and flip half way through baking to ensure it gets nice and crispy.
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Very good recipe. I dipped the chicken in egg, then covered in the cornbread mixture, dipped...