Breaded Baked Chicken & Mashed Potatoes

Remember what I said -if you want your mashed potatoes to be the tastiness, you have to use real butter and heavy cream!
~me

Probably the first meal I ever learned to cook, and I learned it because I loved it! It was actually shake-n-bake and boxed mashed potato flakes but I've modified the meal since then.

The Recipes

Breaded Baked Chicken
Ingredients:
Boneless skinless chicken breasts (1/serving)
1/2 cup bread crumbs (I use the 3 cheese variety)
1/2 cup crushed corn flakes
1 tbsp Tony Chachere's cajun spice
1/3 cup milk
1 egg
Preparation:
Preheat oven to 375
Rinse and pat chicken breasts dry
Mix bread crumbs, corn flakes, and Tony Chachere's in a dish big enough to accommodate the chicken breasts
Beat the egg and milk in a dish of similar size
Dip each breast in the egg mixture, then into the bread crumb mixture
Be sure to coat the breast evenly and thoroughly with the breading
Place chicken breasts in an oven safe dish and bake for 40 - 50 minutes

Mashed Potatoes:
Ingredients:
Potatoes (1 lrg/serving + 1 "for the pot")
Note: The following measurements are based on 4 servings
6 tbsp butter
1/2 cup cream
Salt & pepper to taste
Preparation:
Peel and quarter potatoes
Boil for 20-25 minutes until very tender (but not breaking apart in the water)
Drain in a colander and return to pot
Use a masher to mash potatoes
Add butter and let it melt into the potatoes
Add cream, salt and pepper
Mash with a beater set on whip for 2 minutes more or less until potatoes have desired consistency

Served with:
Corn
Dinner rolls