 Cornflake Chicken Strips (as seen on Pennies on a Platter) 4 boneless skinless chicken breasts, cut into 1-inch strips Adjust an oven rack to the middle position and heat the oven to 400˚F. Place an oven-safe cooling rack in a baking sheet. Place the flour and butter in separate small bowls. Add the crushed cereal to a medium-sized bowl or pie plate. Dip the chicken pieces in the flour, then the butter, then the cereal. Place the coated chicken strips on the rack in the baking sheet. Bake 20 - 25 minutes, until chicken is no longer pink. Serve with your favorite sauce. To freeze these, spread them on a wax paper lined baking sheet after coating and before baking. Place the pan in the freezer and flash freeze for half an hour, until mostly firm. Transfer the strips to freezer bags labeled with the date and cooking instructions. When ready to bake, preheat oven to 400˚F and bake for 25 minutes on the baking sheet with the cooling rack. No need to defrost first. Source: Adapted from The Way the Cookie Crumbles |