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Easy Baked Chicken
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1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
1 cup Italian salad dressing
1-1/4 cups crushed cornflakes
Place chicken in a large resealable plastic bag or shallow glass
container; add salad dressing. Seal or cover and turn to coat.
Refrigerate for at least 1 hour. Drain and discard marinade. Coat
chicken with cornflakes; place in a greased 13-in. x 9-in. baking
dish. Bake, uncovered, at 350° for 1 hour or until juices run
clear.
Yield: 4 servings.
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Printed from tasteofhome.com Sep 7, 2008Copyright Reiman Media Group, Inc © 2008 |