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Crisp Corn Meal Baked Chicken Breasts

4 boneless skinless chicken breasts
3 tablespoon flour
1-1/2 teaspoon lemon pepper
1/3 cup rice milk
1/2 cup cornflake crumbs
3 tablespoon cornmeal
2 tablespoon melted margarine

Preheat oven to 400. Combine flour and lemon pepper seasoning in shallow dish. Place the rice milk in another dish. In third dish combine the cornflake crumbs and cornmeal. Dip the chicken breasts in the flour mixture, then dip them in the rice milk, and finally in crumb mixture. Place them on a foil lined cookie sheet and then drizzle the tops with melted margarine and bake bakes at 400 for 18-24 minutes, until chicken is thoroughly cooked and the juices run clear when pierced with knife.