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Ingredients

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Directions

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  • 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.

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  • Bake in preheated oven for 12 to 15 minutes or until chicken is no longer pink. Serve with remaining salad dressing. Makes 4 servings.

Nutrition Facts

543 calories; 32 g total fat; 5 g saturated fat; 20 g polyunsaturated fat; 0 g monounsaturated fat; 54 mg cholesterol; 928 mg sodium. 38 g carbohydrates; 0 g fiber; 5 g sugar; 24 g protein;

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