I was wondering if anyone had some tips for roasting skinless chicken breasts. I was thinking I would marinate overnight in buttermilk, then dip in a mixture of yoghurt and grainy mustard, then in crushed cornflakes to make a crust. Then bake in the oven on a bed of corn or spinach, 350F for maybe 15 min. I want less fuss and mess than frying, and I don't like the texture of steamed chicken. Any thoughts?