1.Place an oven rack in the middle of the oven. Preheat oven to 350˚F.
2.In a small bowl, combine cornflakes, salt, ground black pepper, onion powder, and garlic powder.
3.Place evaporated milk in a separate bowl. Dip chicken pieces in milk and roll in crushed cornflake mixture, lightly coating both sides.
4.Spray a roasting pan with nonstick cooking spray and arrange chicken pieces on the pan in a single layer. Bake for 30 minutes.
5.While the chicken is baking, heat oil in a medium skillet over medium-high heat.
6.Sauté garlic in oil for about 3 minutes. Add zucchini, yellow squash, and oregano; continue to cook until tender, about 5 to 7 minutes.
7.Serve each piece of chicken with 1 cup of zucchini and yellow squash mixture.