Cornflake Chicken Cutlets with Roasted Red Pepper Ranch

Place 3 cups of cornflakes in the bowl of a food processor and pulse until crushed and moderately ground, about 10 pulses. Transfer the crushed cornflakes to a large bowl and set aside.

Place ½ cup mayonnaise, ½ cup sour cream, 1 ½ tsps onion powder, 1 ½ tsps garlic powder, ½ cup diced peppers, 2 tbsp diced pickles, 1 tsp chives, 1 tsp dill, and 2 tbsp parsley in the bowl of a food processor. Blend until smooth and season to taste with salt and pepper.

Pat chicken breasts dry with paper towels. Remove ¼ cup of the dressing and place in a medium bowl, refrigerate the remaining dressing until ready to serve. Add 1 egg to the ¼ cup dressing and whisk to combine the marinade. Coat chicken in the marinade, cover with plastic, and refrigerate for 15 minutes.

Remove the chicken breasts from the refrigerator and coat in the crushed cornflakes, gently pressing with your hands to adhere. Place two Suvie roasting racks into two Suvie pans and lightly grease with cooking spray. Divide breaded chicken between the pans and place in your Suvie. Input settings, and cook now.

Cook at 350°F for 15 minutes in both top and bottom zones of Suvie.

After the cook, remove the pans from your Suvie. Divide chicken between 4 plates (slicing into strips as an option) and serve with dressing on the side or drizzled over the cutlets. Garnish with remaining 2 tbsp of chopped parsley.