Thursday, August 6, 2009

Buffalo-Style Chicken Fingers

1 cup crushed corn flakes
1 tablespoon finely snipped parsley
1/4 teaspoon salt
1 pound skinless, boneless chicken breasts
1/3 cup bottled blue cheese salad dressing
2 teaspoons water
1 to 2 teaspoons bottled hot pepper sauce
Celery sticks
Bottled blue cheese salad dressing
1. Combine crushed corn flakes, parsley, and salt in a shallow bowl or pie plate. Cut chicken breasts into strips about 3/4 inch wide and 3 inches long. Combine the 1/3 cup dressing, water, and hot pepper sauce in a large mixing bowl. Add chicken; stir to coat. Roll chicken pieces individually in crumb mixture to coat. Place strips on a foil-lined baking sheet. Freeze until firm, about 2 hours.

2. To serve, heat oven to 425 degree F. Place frozen chicken strips in a single layer in a lightly greased 15x10x1-inch baking pan. Bake for 18 to 20 minutes or until meat is no longer pink in center and crumbs are golden. Serve warm with celery sticks and additional blue cheese dressing for dipping. Makes 12 servings

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