Preheat oven to 425 degree F. Lightly coat a 15x10x1-inch baking pan with nonstick cooking spray; set aside. In a shallow dish combine cornflakes and basil. In another shallow dish place 1/2 cup of the salad dressing. Dip chicken strips into the dressing, allowing excess to drip off; dip into crumb mixture, turning to coat. Arrange strips in prepared baking pan. Discard any remaining dressing used to dip chicken.
Bake in preheated oven for 12 to 15 minutes or until chicken is no longer pink. Serve with remaining salad dressing. Makes 4 servings.