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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 8 |
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One bite of tender chicken in a crunchy golden coating explains why I give this recipe such a workout. Besides serving it at home for the two of us, I make a big batch for our senior group at church. Essie Malatt of Converse, Indiana Ingredients:
3/4 cup fat-free western salad dressing |
1/2 teaspoon chili powder |
1/4 teaspoon salt |
8 bone-in chicken breast halves (10 ounces each), skin removed |
2-1/2 cups crushed cornflakes |
dipping sauce (not shown): |
1/4 cup chopped green pepper |
1/4 cup chopped onion |
3/4 cup fat-free western salad dressing |
1/2 teaspoon chili powder |
1/4 teaspoon salt |
Directions:
1. In a shallow bowl, combine the salad dressing, chili powder and salt. Dip chicken in the mixture, then roll in cornflakes. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 35-40 minutes or until chicken juices run clear.
2. Meanwhile, for sauce, combine green pepper and onion in a microwave-safe bowl. Microwave on high for 1-1/2 minutes. Stir in remaining ingredients. Cover and cook 30-60 seconds longer or until heated through. Serve with chicken. Yield: 8 servings.
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