Meyer Lemon Gastrique Brightens Up Roast Chicken

A Meyer Lemon Gastrique Sauce Jazzes Up Weekday Roast Chicken.

I've been doing a little experimentation lately, with exotic fruits and with gastrique sauces. When the world is cold and gray, there's nothing like playing around with unexpected tastes in the kitchen, waking up your mouth with some unusual flavors, while getting your heart racing that dinner might be a disaster or something new and thrilling.

Melting brown sugar into caramel is the start of this gastrique sauce.

Until the latest issue of Bon Appetit featured a blood orange gastrique, I'd only seen gastrique sauces on very fancy restaurant menus and I had no idea that it was actually a fairly easy sauce to make. Gastriques are sweet and sour sauces made from caramel (from various sugars or honeys) and vinegar and fruit juice. I was worried that it would make a sticky and hard to clean mess of my saucepan, but the sauce comes together easily and neatly. Now that I'm armed with the technique, I've been having a field day with gastriques.

Meyer Lemons Brightening Up my Kitchen.

Because I'm tired of being disappointed by tasteless melons and mealy blueberries, I've also been trying out unfamiliar exotic fruits like Ugli fruit, Meyer lemons, and star fruit. Why settle for a bland strawberry when you can stimulate your tastebuds with something completely new? These exotic fruits are fun to combine with a gastrique sauce to put something really exciting on the table.

The other night, I used Meyer Lemons  in a gastrique for roast chicken. I had never cooked with Meyer Lemons before, and I wanted an excuse to taste and handle these sweet lemons without committing to a full dessert with an unfamiliar ingredient. My roast chicken was really something special.

Roast Chicken with Meyer Lemon Gastrique
Ingredients:
One Whole Chicken
1 Tablespoon of Butter
Penzey's Old World Seasoning
For the gastrique:
4 tablespoons of brown sugar
juice of 2 Meyer lemons
4 tablespoons of balsamic vinegar

1. Roast the chicken according to your favorite recipe 
2. During the last 20 minutes of cooking, pour the brown sugar into a heavy bottom medium saucepan. Heat on medium flame until the sugar melts, about 5 minutes.
3. As soon as the sugar has melted into a caramel, reduce the flame to low, and add the vinegar, stirring vigorously until blended. There will be lots of frothing and hissing, stir until you have a brown, viscous, substance.
4. Now add the Meyer Lemon juice, stirring again until all blended. Heat on low, stirring frequently, for 2-3 minutes to reduce the sauce.
5. Combine the gastrique with the chicken pan juices, or just add a tablespoon of butter to finish it off and serve on top of the chicken.

Sweet Potato and Date Chicken Tagine

I met my husband at work. I was young, just out of college, and was instantly smitten by this sophisticated New Yorker with his jazzy ties. We were friends at first, wasting countless work hours in whispered conversations in office cubicles, commiserating over our love lives, and talking about food.

Yes, food. I liked his ties, but I fell in love with his appetite and enthusiasm for food. We could talk for hours about great meals, favorite restaurants, and food memories. Our first dates were spent cooking for each other, timidly revealing our cooking repertoire.

Over a decade later, Steve and I are still equally passionate about each other, and about food. Our tastes have evolved, but they've evolved in sync. Chances are that if I see something in a cookbook that looks good to me, it will look good to him too. We're suckers for a sweet savory combination, like Cider Braised Pork Roast.

Last week, I made a chicken dish based on another recipe in the Dorie Greenspan Around my French Table Cookbook, Chicken Tagine with Sweet Potatoes and Prunes. I had never made it before, but I knew, before Steve walked in through the door, that it would be a winner. I used dates instead of prunes, and left out some of the spicier exotic ingredients in the recipe. The resulting dish was the perfect fall dinner, sweet, savory, and a rainbow of golden reds, browns, and yellows.


Not only was it delicious, but it was one of those throw it together and leave it alone to cook dishes, perfect to set up a romantic candlelight dinner.

Chicken Tagine with Sweet Potatoes and Dates (adapted from Dorie Greenspan's Around my French Table cookbook)
Prep Time: 20 minutes
Cook Time: 1 hour and a half
Ingredients: 
1/4 cups of olive oil
1/2 large yellow onion, chopped finely
1/2 cup of water
salt
1 chicken, cut into 8 pieces
2 large pinches of saffron threads, crushed
1/4 teaspoon of ground cinnamon
1 bay leaf
4 tablespoons of honey
1 cup of chicken broth (preferably homemade)
12 chopped and pitted dates
1 pound of sweet potatoes, peeled and cut into 2-inch cubes

1. Pour two tablespoons of vegetable oil in the bottom of a dutch oven or cast iron casserole over medium-low heat. Now add the onion, stirring to coat it with oil, then add 1 tablespoon of water, season with a little salt, and cover the pot. Cook the onions gently for 30 minutes, stirring occasionally, until they are soft but not brown.
2. In a separate skillet, brown the chicken. Heat a tablespoon of the olive oil over medium heat. Put the chicken in the pan, skin side down, and brown for 3-4 minutes on each side. Transfer it to a plate.
3. Once the onions are soft, add the saffron, honey, bay leaf, chicken broth, and the rest of the water. Throw in the dates, and then the chicken. Toss the sweet potatoes on top and bring the mixture to a boil.
4. Reduce the heat to medium, bringing the liquid to a low simmer. Cover and cook for 45 minutes to an hour. Resist the temptation to lift the lid before the 45 minute mark. The steam is what makes this dish so good. The dish is done once the sweet potatoes are soft.
5. Feel free to reduce the liquid once the chicken is cooked. Just remove the chicken and sweet potatoes and boil the liquid until it is a consistency to your liking. We left ours as is: my man likes a lot of sauce.
6. Serve immediately, but don't get rid of leftovers. This dish was even better the next day.

Jazzing Up School Lunches with Orzo

How much do you experiment with your kids' school lunches? We're pretty adventurous at the dinner table in our house, pushing the envelope with honey duck and Cornish game hens, but if you took a peek in my kids' lunchboxes, day after day, you'd get pretty bored.

Messing with the lunch my kids expect to find is a dangerous proposition. Whenever I've changed things up from cold cut sandwiches or breaded chicken bites, the kids are downright furious with me after school. They don't mind the repetition, in fact, they love the same lunch every day.

But I can't leave well enough alone. I'd like to see them eating healthier lunches, with less nitrates, and some veggies other than raw baby carrots. Ideally I'd love to see them excited to discover what they'll find in their lunchbox, and to have their friends be jealous of their lunches. A girl can dream, can't she?

So this week, I took the plunge with a little help from Orzo. Orzo is a great pasta to layer with flavors. And it's a great fit for a thermos - not too big, not too small. I tossed the warm orzo in a little olive oil and parmesan, added some cut up roasted chicken, and some steamed broccoli florets.

Then I headed to my closet to hide, afraid of their reaction. They might hate it so much that they use the cold orzo to make pasta snowballs.

Orzo with Roasted Chicken and Broccoli
Ingredients:
1 cup of orzo dried pasta
1/2 cup of cut up roasted chicken breast
3/4 cup of frozen broccoli florets
3 tablespoons of grated parmesan
3 tablespoons of olive oil

1. Boil water for pasta. Cook orzo according to package directions. (Mine were to cook it for 9 minutes).
2. Drain pasta. 
3. Add olive oil and toss until well coated.
4. Add chicken bites and broccoli. Mix thoroughly.
5. Toss parmesan. Taste. If needed add salt (and even pepper if your kids are much more adventurous than mine!)
6. Place in your child's thermos while still hot. Two to three hours later, it should still be warm.

Truffle Butter Chicken Made Divine with Sous Vide

Truffles are a powerful ingredient. A little goes a long way, and that's a good thing considering how expensive they are. An individual fresh black truffle typically costs over $100. Last week I performed a minor miracle when I made an incredible truffle butter chicken breast that tasted as though it had been marinating in a second mortgage amount of truffles. And it cost me less than for under $10.

Truffle Butter Chicken Served with Very Mushy Butternut Squash

The source of all that intense flavor was just a pat of truffle butter bought at Whole Foods for $8.99, no doubt made from specks of discarded truffles. But I had a little help from a secret weapon: the Sous Vide Supreme demo unit I was trying out for a week.

Lowering the Chicken in the Sous Vide Unit

One of my favorite benefits of Sous Vide technology is how it intensifies the flavors of the spices that are vacuum sealed with the meat or fish it is cooking. Even dried and dusty supermarket herbs can taste magical after an hour or two in the Sous Vide water bath.

Although the recipe below is for truffle butter chicken, it could be used for any type of chicken dish in the sous vide machine. As time is not critical in sous vide cooking, the only important factor is temperature. Ten degrees can mean the difference between a pink center and a gray center. For white meat chicken, the target temperature is 140 to 146 degrees Fahrenheit. 

Pan frying the chicken to give it some texture

I topped the truffle butter chicken with a creamy shiitake sauce. Although the sauce was earthy and delicious, it didn't mask the truffle flavor in the least. Each bite of the chicken was soft, tender, and exquisitely infused with the unique aroma of truffles.

Truffle Butter Sous Vide Chicken 
Serves 2
Active Cooking Time: 5 minutes
Total Cooking Time: 1 hour
Ingredients
For the Chicken:
2 Boneless Chicken Breasts
4 tablespoons of truffle butter (or any other flavored butter such as thyme shallot)
1 tablespoon of vegetable oil
For the mushroom sauce:
1 cup of shiitake mushrooms, sliced into 1/2 inch pieces
4 tablespoons of salted butter
2 shallots, chopped finely
1/3 cups of creme fraiche or heavy cream

1. Set the Sous Vide machine to 140 degrees Fahrenheit. It may take up to 30 minutes for it to reach that temperature.
2. Cut a flap halfway through each chicken breast. Lift the flap and place the pat of truffle butter under. Repeat for the other chicken breast.
3. Vacuum seal the chicken breasts individually in a small BPA-free sous vide safe plastic bag. Place each bag in the sous vide machine. Cook for at least 45 minutes.
4. Heat 1 tablespoon of vegetable oil in a large frying pan on high heat. Remove the chicken breasts from the sous vide and the vacuum sealed bags. Crisp them in the pan for 30 seconds on each side. Set aside.
5. Add the salted butter to the large frying pan on medium heat. Add the shallots and the mushrooms and saute until soft and fragrant. Add the creme fraiche and stir well until boiling. Make sure you scrape up the browned bits from the bottom of the pan.
6. Pour on top of the chicken breasts and serve immediately.

(Relatively) Healthy Homemade Chicken Nuggets

These Healthy Baked Chicken Nuggets Will Be a Hit with the Kids

Tonight I'm going to give you a gift: a baked chicken nugget recipe that you can whip up in less than 5 minutes. And it's good. Let me tell you how good. So good that my kids ate them with a babysitter tonight and when I came home, Bella came to thank me for making "such delicious chicken." Let me tell you, that's not something that happens every day. I actually don't think it's ever happened before. Of course when I teared up, she told me I was being embarrassing... again.

The reason I qualify them as "relatively" healthy homemade chicken nuggets is that they could be healthier. These little chicken bites would certainly be better for you if they weren't breaded, or if they were steamed or poached, but then they wouldn't be chicken nuggets. They would be bland, plain chicken, and your kids would not be thanking you for making such a delicious dinner. So I'm sticking with the healthy label, and making baked chicken nuggets at home is certainly a lot healthier than ordering chicken nuggets from the McDonald's drive-thru window.

So go ahead, try this recipe. But don't be surprised if your kids throw you a parade.

Baked Chicken Nuggets
Prep Time: 5 minutes (or possibly less!)
Cook Time: 45 minutes
Ingredients
2 boneless chicken breasts, cut into 1 inch wide strips, tendons and yucky bits cut off
15 butter crackers, like Ritz or Townhouse
1/3 cups of grated parmesan
2 eggs

1. Preheat oven to 375 degrees Fahrenheit.
2. Place the crackers in a small ziplock bag. Seal it and crush them to coarse crumbs. Go ahead, have fun with it, let out the stress of the day. Pour the crumbs into a small bowl. Add the parmesan and toss to mix. 
3. In a separate small bow, crack and mix the eggs well, to omelette consistency.
4. Dip a chicken piece in the egg and then roll it around in the parmesan crumbs until crumbs cover all sides of the chicken. You won't be able to cover it completely. That's okay. It's meant to look homemade. Then place the coated chicken in a Pyrex or other baking pan. Repeat with the rest of the pieces.
5. Cook the chicken for 45 minutes.
6. Serve with whatever sauces you please. I chose apple jelly in the picture above, but if you want to dip them in McDonald's BBQ sauce, I won't tell anyone.

Poached Chicken, a New Food for Picky Eaters

Last spring we traveled to Paris with the kids. We rented an apartment and traipsed all over the city every day. Fueled by croissants and baguettes, we climbed the Eiffel Tower, played in the fountains around the Pyramid of the Louvre, and picnicked amidst the statues of the Jardin des Tuileries. At night, our noisy tribe settled at outdoor terraces of local restaurants and feasted. Nine months later, we still talk about our magical days and nights in that beautiful city.

One of the most wonderful things about our meals was the freedom from the tyranny of children's menus. The kids' meals were concocted from suggestions from the waiter. In this new land of good food and good living, the kids didn't even notice that the ubiquitous chicken nuggets were not available. The first night, they enjoyed grilled juicy steaks with crispy French fries. And the second night, the waiter produced tender, melt in your mouth chicken breasts on a bed of mashed potatoes with some gleaming carrots, so sweet they tasted like candy. When I told them the meat they were eating was chicken, they didn't believe me. Poached chicken was a revelation.

I had never thought of it as a child food, having only eaten it napped with delicate sauces in white tablecloth restaurants. But poached chicken is actually ideal picky eater fare. It has no brown bits, no hard bits, and definitely no yucky bits. It is just plain, tender enough to cut with a fork, bland chicken.

Poaching sounds fancy, but it is actually an incredibly easy way to prepare chicken. Submerge it in a liquid of your choice, bring it to a light boil, and boil it for 10 minutes. Then turn the heat off, and leave the chicken in the liquid for another 10 minutes. Voila! Your chicken is now poached.

The liquid you choose will greatly impact the flavor of the chicken, especially if you use chicken breasts. They will soak up whatever flavors you offer. I like to poach chicken breasts in chicken broth, but you could use plain, salted water if you choose. A nice tomato flavored broth might be nice as well.

Poaching some chicken breasts early in the week will give you material to work with all week long, to make chicken salad, to toss with shelled edamame and teriyaki sauce for a quick Asian stir fry, to make breadless chicken fingers to dip into ranch dressing, apple sauce, or ketchup, or to top plain buttered noodles on a soccer practice night. It's the type of ingredient that will become a staple as soon as you introduce it in your life.

Chicken Piccata and Roasted Asparagus: Weeknight Chicken Will Never Be Boring Again

Chicken breasts are usually boring. Hum drum, forget what I'm eating, dry, what's for dessert, dull. When I'm planning my weekly menus, I rarely get inspired by chicken breasts, opting for pork, beef, and even lamb instead. Roast chickens, with their crispy golden skin and moist meat, are in a different category.

But the other day, enticed by a killer sale at Whole Foods, I threw a package of chicken breasts into my cart. And that night, I attacked the breasts, and made them into something exciting, something that had us all licking our plates, grabbing bread to sop up sauce, and moaning with pleasure. This chicken piccata recipe, with its savory tangy sauce, will spice up your weeknight dinner too.

Our first order of business was to pound the breasts into thin cutlets. I took the breasts one by one and sandwiched them between two long sheets of plastic wrap. Then I handed the job over to my sous-chefs. I'm always looking for novel ways to get my kids involved in the cooking, and the challenge of pounding the meat with all their strength was the most fun they'd had in weeks. They took to it with gusto, taking turns, shouting words of encouragement to each other. Even three-year-old Juliette got into the action.

For the kids' dinner, I simply took their flattened cutlet and pan fried it with butter and a dash of lemon juice - a junior version of Chicken Piccata. The adult version was just as easy, but just with a little more flavor. And if you've steered clear of this dish because you don't like capers, I urge you to give it another try. The pan sauces and the lemon neutralize the harshness of the capers, giving the sauce a fresh and savory richness.

Chicken Piccata

Ingredients:

1 package of chicken breasts

3 tablespoons of extra-virgin olive oil

3 tablespoons of capers

2 cloves of garlic, chopped

3/4 cups of chicken broth

1 lemon

1/4 cup chopped fresh parsley

1 tablespoon of salted butter

1. Between two sheets of plastic wrap, pound the chicken breasts, one by one, until they are about 1/2 inch in thickness.
2. Heat 1 tablespoon of olive oil in skillet over medium-high heat. When hot, add chicken cutlets (as many as will fit in a single layer), and cook until lightly browned on both sides and cooked through (about 2 minutes on each side). Place on a platter, and cover with foil. Add more oil to the pan and repeat with the remaining cutlets.
3. Reduce the heat to medium and add another tablespoon of olive oil. Then add the capers, and garlic. Cook, stirring, until the garlic softens, about 2 minutes.
4. Cut the lemon in half and squeeze the juice into the pan. Add the chicken broth. Raise the heat to high and cook, stirring occasionally, until the mixture reduces by half, about 3 minutes.
5. Turn off the heat and swirl in the tablespoon of butter as well as half of the parsley. Season with salt and pepper.
6. Drizzle the sauce over the chicken cutlets. Decorate with a sprinkling of the remaining parsley. Serve immediately.

I served roasted asparagus alongside the chicken piccata.

Roasted Asparagus
Ingredients

1 bunch of asparagus spears (with bottoms snapped off)

1 lemon

4 tablespoons of olive oil

kosher salt

pepper

1. Preheat oven to 450 degrees.
2. Spread the asparagus on a cookie sheet, all flat in one layer.
3. Sprinkle the olive oil, juice of one lemon, salt and pepper on top.
4. Roast in the oven for 15 to 20 minutes, until just caramelized.

Ancho, Pecan, and Honey-Glazed Chicken Drummettes from Fresh Mexico

Chefdruck's Tasty Tuesday

I love to cook. It relaxes me, makes me feel a great sense of accomplishment, and as a bonus, when I really get creative, I eat better at home than at many restaurants. But I have to admit that I sometimes fall into ruts. Life gets in the way and I don't spend the time I should perusing magazines and new cookbooks for fun dishes. I start making the same old boring dishes and all the fun goes out of the kitchen.

Breaking out of a cooking rut calls for a bold recipe, and that's just what I tried last night. I made a dish from Chef Marcela Valladolid's new cookbook, Fresh Mexico. I had the opportunity to meet Marcela at an event last week where I tasted a few of her dishes inspired from her Mexican heritage. Everything was delicious and I loved how approachable she made Mexican food by suggesting easy substitutions to hard to find ingredients.

Last night's dish was easy to make, but definitely out of the ordinary. Steve and I have both been so stressed with all the logistics for our move and dealing with the kids' acting out that we've become accustomed to just shoveling food and collapsing on the couch. But after one bite of the Ancho, Pecan, and Honey Glazed Chicken Drumsticks, we settled in for a leisurely meal. I stepped back into the kitchen, broke out a cold bottle of white wine, and got reacquainted with my husband.

Marcela's recipe calls for chicken drumettes, the part of the chicken wing that looks like a miniature drumstick. I used chicken drumsticks instead.

Ancho, Pecan, and Honey-Glazed Chicken Drumsticks
1/2 cup of honey
1/2 cup of chopped pecans
3 tablespoons of unsalted butter
1 tablespoon of white wine vinegar
1 tablespoon of Worcestershire Sauce
1 tablespoon of ground ancho chile (I only used a teaspoon)
1 teaspoon of garlic powder
Salt and pepper
5 chicken drumsticks (or 1 1/2 pounds of chicken drumettes)

1. Preheat the oven to 350 degrees Farenheit.
2. Stir the honey, pecans and butter in a medium-size heavy saucepan over medium-low heat until the mixture bubbles. Remove from the heat.
3. Stir in the vinegar, Worcestershire Sauce, ancho chile powder, and garlic powder. Season to taste with salt and pepper.
4. Place the chicken drumsticks in a bowl. Pour the mixture over it and toss until covered well.
5. Bake for 30-40 minutes, or until the chicken is cooked through. Serve hot.

Roast Chicken Croquettes

Chefdruck's Tasty Tuesday

I love roast chicken. I love the way it fills the house with such a delicious aroma, making everyone, including my kids, clamor for dinner. I love how easy it is, just rub it with some spices and pop it in the oven. I usually make a roast chicken most weeks, just to feed the kids and to make lunches.

This week I had some leftover roast chicken and stuffing and I decided to vary our routine by using those leftovers to adapt a Christmas family favorite: chicken croquettes. At Christmastime, my father is the one that normally whips these up from the mountains of leftover turkey. I have a new appreciation for his labor of love after putting these together! They were more work than I realized, but well worth it. Each bite is pure comfort, and they were a hit with the kids, even with the veggies I added in.

Chicken Croquettes
Ingredients For Veloute:

• 3 tablespoons of butter
• 6 tablespoons of flour
• 3 cups of chicken stock
• 2 egg yolks

For Croquettes

• Leftover roast chicken and stuffing*, coarsely chopped (about 3 cups, I used 4 drumsticks and a breast to make 30 croquettes)
• 1/2 cup of chopped carrots
• 1/2 cup of chopped celery
• 1 cup of breadcrumbs
• 4 eggs, beaten

*Note - the stuffing is optional, but it adds to the taste and texture. I would substitute some bread crumbs and raisins if you don't have stuffing.
1) Make a veloute (this sounds much scarier than it is - it's just stock thickened with flour). Melt the 3 tablespoons of butter in a medium stockpot over medium heat, add the flour and stir constantly for about 3-4 minutes, until the flour taste is cooked off. Don't let this brown. Add the chicken stock all at once, stirring constantly until thickened. Once it is thickened and coats the back of your spoon, turn off the heat. Then add in the egg yolks and stir until thoroughly mixed. Set aside.
2) In a food processor, chop the leftover chicken and stuffing until fine. Add in the vegetables and pulse until well incorporated.
3) Pour chicken mixture into the veloute and stir until completely incorporated.
4) Refrigerate the chicken/veloute mixture for an hour or two, to firm it up.
5) Remove from the fridge and form into 3 inch long logs on a cookie sheet covered with foil.
6) Heat some vegetable oil in a pan on medium heat. Dip each croquette first in the beaten egg mixture and then roll in the breadcrumbs. Pan fry in batches until brown on both sides, about 4 minutes on each side. Set on paper towels to dry.
7) These can be eaten hot, but honestly I prefer them the next day, reheated in the oven or microwave. We've made fancy sauces to go with them, but I love to dip them in ketchup too.

The veggies go right in with the chicken. You could get more creative than me and throw in some peppers into the mix too.

The chicken mixture being added to the veloute.

My croquettes don't look perfectly formed here, this is a homey dish, no perfection necessary!

Can you see the gap where I couldn't resist popping one in my mouth, hot from the pan?

Italian Picnic Chicken

Chefdruck's Tasty Tuesday

For this week's Tasty Tuesday, I'm featuring a recipe from Gina Von Esmarch's new cookbook, Taste This! There are two types of cookbooks: those with easy recipes destined to go into your weekly line up and those with recipes you need an entire day to achieve. There's a time and a place for both. The times I've struggled through Le Bernardin Cookbook
recipes have all been well worth the effort, but it's not something I can do on a weeknight.

Taste This is definitely in the former camp, full of delicious recipes you can whip off easily with screaming kids pulling at your leg. In fact, some of the recipes in Taste This!, like the apricot chicken and the roasted asparagus, are very similar to some of our regular weeknight dishes. Many of the recipes have handy shortcuts like using pre-cooked chickens to prepare the chicken tacos, chicken curry, and the chicken tinga. The photographs are incredibly gorgeous, making me realize how much work I have to do to get my Tasty Tuesday shots up to par!

I had a tough time choosing which recipe to feature today, and I ended up choosing the Italian Picnic Chicken. I had never tried breading chicken breasts with corn flakes and I was eager to try it. The chicken was a huge hit, not only with Steve, but also with the kids. It was juicy and crunchy. I'm making another batch tomorrow night. I served it with some sauteed broccolini.

Italian Picnic Chicken (from Taste This!)
Serves 6
Ingredients:
1 1/2 cups of corn flakes (I pulverized them in a food processor)
1 tsp garlic salt
1 tablespoon of Italian Seasoning
salt and pepper to taste
CHEFDRUCK ADDITION: 1/2 cup of parmesan cheese
1 cup of bottled Italian dressing (I used Newman's own, Gina recommends Wishbone)
6 chicken breasts

1) Preheat oven to 350 degrees farenheit.
2) In bowl, mix together corn flake crumbs, garlic salt, Italian Seasoning, salt and pepper (CHEFDRUCK version: add parmesan here too).
3) Wash chicken and pat dry with paper towel, set aside on plate.
4) Pour salad dressing into another bowl.
5) Take chicken and dip both sides in salad dressing; then press into corn flake mixture. Coat both sides.
6) Place chicken in 9x13 baking pan and drizzle salad dressing on top. Bake 45-55 minutes, until golden brown and juices run clear when poked with a fork. (this took a little longer than an hour for me).

Jersey Bites is giving away two copies of Taste This! Enter by 3/11 to win.