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 This is a great recipe to make to get children comfortable in the kitchen! An adult will have to do the cutting, and kids can do everying else. Just make sure they wash their hands thoroughly after handling raw chicken. Have fun! |
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| Ingredients: | |||||
| 1 lb. | boneless, skinless chicken | ||||
| 1 c. | salad dressing | ||||
| 3 c. | corn flakes | ||||
| oil for spraying pan | |||||
| Directions: | |||||
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Rinse chicken and pat dry with paper towels. Slice chicken breasts into 2-inch pieces.
Marinate chicken pieces in your favorite salad dressing for one hour or up to 48 hours, refrigerated. Pre-heat the oven to 375°F. Prepare the crunchy crust by crushing the corn flakes in a gallon-sized plastic zipper bag. Cover a cookie sheet or baking pan with aluminum foil and spray or brush with vegetable or olive oil. Drop chicken, a few pieces at a time, into the bag and shake thoroughly to completely coat. Remove chicken pieces from bag, shaking excess mixture from each piece. Place coated chicken pieces on prepared pan. Bake for about 25 minutes or until crunchy on the outside and cooked through. Serve with your choice of dipping sauces. Note: for Gluten-Free, read the label on your corn flakes package to be sure you choose a brand that is gluten free (watch out for Malt). |
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