230 degrees C).
Place chicken breasts between 2 sheets of
o 400 degrees F. Place Crispy Chicken Strips on a foil-lined
1. Put chicken pieces in a big sealable
Mix first 8 ingredients in glass or plastic bowl. Cover and refrigerate at least 1 hour to blend flavors. This is your Tropical Fruit Salsa.
Heat oven to 425 degrees. Melt butter in a rectangular baking pan, 13 x 9 x 2 inches, in oven.
Mix Bisquick, cornmeal, chili powder and salt. Dip chicken breasts into egg, then coat with Bisquick mixture. Place in pan.
Bake uncovered 10 minutes; turn chicken breasts. Bake about 15 minutes longer or until done. Serve with salsa.
Set oven rack to lowest-bottom position.
Preheat oven to 425 degrees F.
Place foil on a cookie sheet.
Spray with non-stick cooking spray.
Combine all the ingredients except the chicken in a large zip lock baggy.
Shake the baggy with the ingredients to mix thoroughly.
Wet chicken breast one at a time and place in zip lock baggy.
Shake until chicken is completely covered.
Place chicken on a cookie sheet.
Bake for 18-20 minutes.
Place chicken pieces on a greased shallow pan. Spread soup evenly over chicken. Sprinkle with cornflake crumbs. Salt and pepper as desired.
Bake in a 350\u00b0 oven for 1 1/4 to 1 1/2 hours. Bake, uncovered for crispy; cover for softer coating.
Preheat oven to 400\u00b0. Rinse and dry chicken breasts thoroughly.
Mix corn flake crumbs with rosemary and pepper. Dip chicken in egg whites and roll in the seasoned crumbs.
Place chicken in a baking pan sprayed with a nonstick spray. Do not crowd.
Pieces should not touch.
Bake for 30 to 40 minutes or until crispy.
Cut chicken breasts into thin strips, about one inch wide.
Longer sections can be cut in half to have uniform pieces.
Mix cracker crumbs and seasonings well.
Dip chicken pieces into egg mixture, then dredge in crumb mixture.
Place on baking sheet sprayed with cooking spray.
Bake at 375 degrees F, for 10-12 minutes, until crispy on outside and lightly browned.
Dip into favorite sauce, or enjoy just as they are!
he chicken, I used two large bowls for the
Remove all skin from the chicken; rinse and dry the pieces thoroughly.
Dip in milk, mix cornflake crumbs with rosemary and pepper and roll in the seasoned crumbs.
Let stand briefly so coating will adhere.
Place chicken in an oiled baking pan (line pan with foil for easy clean up).
Do not crowd; pieces should not touch.
Bake at 400\u00b0 for 45 minutes.
Crumbs will form a crisp skin.
Makes 4 servings.
Take skin off of chicken; wash and dry the chicken well.
Dip chicken into milk.
Mix cornflakes with pepper.
Roll chicken in crumbs.
Let chicken stand a few minutes.
Spread oil in large baking dish.
Bake at 400\u00b0 for 45 to 50 minutes.
Preheat oven to 400\u00b0.
Remove all skin from the chicken.
Rinse and dry the pieces thoroughly.
Season coat each piece with oil or dip in milk.
Shake to remove excess and roll in the corn flake crumbs.
Let stand briefly so coating will hold.
Place chicken in an oiled pan or line with foil for easy cleaning.
Do not crowd pieces.
Bake for 45 minutes or more.
Crumbs will form a crisp skin.
hisk together.
Cut up chicken breast into bit sized pieces
Set oven to 350 degrees.
In a large bowl, coat the chicken well with mayonnaise all over.
Mix the crushed Honeynut cornflakes, sesame seeds, salt and pepper in a shallow dish.
Roll/coat the chicken pieces in the mixture until well coated.
Place in an baking dish (I use a 13x9-inch dish for one cut-up chicken, if you are doubling the recipe, then place the chicken on a foil-lined cookie/baking sheet).
Bake for about 50-60 minutes, or until chicken is done.
medium bowl; let stand for 5 minutes.
Whisk in
Brush chicken pieces with milk.
Pat crushed stuffing mix onto each piece.
Shake off excess crumbs.
Place chicken pieces, skin side up, in a lightly greased baking dish.
Bake at 375\u00b0 for about 1 hour or until chicken tests done.
e pan to keep the chicken out of the grease
in on in preparation for serving the crispy-skinned version, trim
In a deep pie plate, stir together soup, oregano and water until smooth.
On waxed paper, combine crumbs and sesame seed.
On second sheet of waxed paper, place flour.
Coat chicken with flour, then soup mixture, then crumb mixture.
Place on wire rack in a jelly-roll pan.
Bake at 375\u00b0 for 50 minutes or until chicken is fork-tender.
Remove all skin from chicken.
Rinse and dry thoroughly.
Dip in milk.
Mix corn flake crumbs with spices.
Roll chicken in crumbs.
Let stand briefly so coating will adhere.
Place chicken in an oiled pan (line pan with foil for easy cleanup).
Pieces should not touch.
Bake at 400\u00b0 for 45 minutes or more.
Makes 4 servings.
Contains 270 calories.