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Corn Flakes Chicken

(by Cathy Alter)


1 bottle (16 oz.) Kraft Viva Italian Salad Dressing (or any Italian dressing with lots of stuff floating around inside)

1 box (21 oz.) Corn Flakes Crumbs

1 - 1 1/2 lb. chicken pieces (I like boneless, skinless chicken breasts)

Preheat oven to 350 F.

Pour dressing into one bowl and Corn Flakes Crumbs into another bowl.

Dip chicken pieces in the dressing, both sides, and then in the crumbs, both sides.

Place on a baking tray.

Make a paste out of the leftover dressing and crumbs, and mush on top of each piece of chicken.

Bake for approximately 25 - 35 minutes, until crispy and golden.


(Read A Signature Dish, the story that accompanies this recipe.)

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