Pre-heat your oven to 400 degrees. Lightly mist a 9x13 baking dish with cooking spray and set aside.

Place the chicken pieces into a gallon zip top bag with the flour and seal. Shake/massage the bag contents until the chicken is coated with flour.

In a shallow dish, combine the egg whites and milk and beat together lightly with a whisk or fork. In a separate shallow dish, combine the corn flake crumbs, salt, pepper, onion powder, parsley and shredded cheddar and stir together until well combined.

Take one of the chicken pieces from the bag and dip it into the egg white mixture to coat all sides, then transfer it to the crumby cheese mixture and coat all sides with crumbs and cheese. Place the coated chicken in the prepared baking dish and repeat the coating process with all remaining pieces of chicken. If any of the crumb/cheese mixture is remaining, sprinkle it over the top of the chicken in the dish.

Lightly mist the tops of the chicken breasts with cooking spray and cover the dish with aluminum foil. Bake for 35 minutes. Remove the aluminum foil and bake for another 10-12 minutes uncovered until the coating is crispy.

When the chicken goes back in the oven, combine the cream of chicken soup, sour cream and butter in a small saucepan and bring over medium heat. Cook, stirring occasionally, until the sauce is heated through. When the chicken is done, serve the sauce over the chicken. One serving is two pieces of chicken and 3 tablespoons of sauce.