Oven: 425
18—20 Minutes
1/2 c crushed cornflake cereal
1/2 c Panko
1 T fresh parsley, finely chopped
1/4 t salt
1 lb chicken breast halves
1/3 c prepared blue cheese dressing or
2 t water
ranch salad dressing, (more for dipping)
1-2 t hot pepper sauce (opt)
1 t garlic powder
Line a cookie sheet that will fit into your freezer with foil and have ready to go. Mix together cornflakes, Panko, parsley, garlic powder and salt in a shallow dish. Mix together the 1/3 c dressing, water, and hot pepper sauce to taste in a large mixing bowl. Cut each chicken breast into several long strips, trimming any fat. Drop the chicken strips into the wet mixture and stir to coat well. Roll each chicken strip (one a a time) into the crumbly mixture, coating well. Set each coated strip onto the foil lined pan, leaving a little space between each. Freeze until firm- approximately 2 hours or so. (Once frozen, you can store in a freezer bag for 1 month), then store in airtight freezer containers. When ready to serve, preheat oven. Set frozen chicken fingers in a single layer on a lightly greased foil lined baking sheet. Bake 18—20 minutes from frozen until no longer pink inside and outside is golden. Serve warm with a bowl of dressing for dip. Makes 4 servings.