Corn Flake Chicken or Fish

1. 1

   Pound the chicken to about 1/2 inch thick (I do this in a large ziplock bag).

2. 2

   Slice into finger sized strips.

3. 3

   Dip chicken in sour cream.

4. 4

   Then roll chicken in corn flakes, until well coated.

5. 5

   Place chicken in pan lined with tin foil and spray with cooking spray.

6. 6

   Bake at 400 degrees for 20 minutes, depending on the thickness of your chicken fingers.

7. 7

   If you like, freeze in ziplock baggies.

8. 8

   Defrost overnight in the fridge.

9. 9

   Reheat in the oven for a few minutes or microwave on power 7 for 1 1/2 minutes.

No additional tips available.