Put chicken and Ken's honey teriyaki sauce in a 1 gallon ziplock bag

Put ziplock bag in the refridgerator for 2 hours

Preheat oven to 350°F

Spray a baking sheet lightly with cooking spray

Remove chicken from the marinade and coat with corn flake crumbs

Arrange chicken on baking sheet leaving space between cutlets

Bake chicken for 20 minutes turn chicken over and bake for another 20 minutes

Adjust cooking times as necessary for thinner or thicker cutlets

When the chicken is cooked through, remove it from the oven and let it sit for 5 minutes before serving.

Enjoy!