New recipe: Lemon Garlic Veggie Croutons BABY CHICKEN

Supper made simple, speedy, and scrumptious!  Yield: 14 to 16 appetizer portions.

                                                     

        Ingredients:                                                               

 

 

• 8 slices dark (baby) chicken cutlets, each cut in half
• ½ cup lemon garlic dressing
• ½ cup cornflake crumbs
• 5oz veggie croutons

In a 9” plate, combine and mix together the cornflake crumbs and veggie croutons,

and then the lemon garlic dressing into another plate.

 

Dip both sides of the chicken into the lemon garlic dressing, and then cover only

the top part with nice amounts of the veggie crumb mixture, so you’ll get a good crust.

 

Layer them into a parchment lined pan.

Bake uncovered in a 400˚F oven for about 25 minutes