Shelly's Recipe

CRUNCHY RANCH FINGERS

Category: Chicken

1 cup cornflake crumbs
1 tbsp snipped fresh parsley
1/4 tsp salt
1/8 tsp pepper
1/3 cup ranch salad dressing
1 tbsp water
¾ lb boneless, skinless chicken breasts, cut into bite-size strips
Buttermilk ranch salad dressing

Coat a jellyroll pan with cooking spray; set aside. Combine first 5 ingredients. Stir together 1/3 cup dressing and water. Dip chicken strips into the dressing mixture, allowing excess to drip off; dip into crumb mixture to coat. Arrange strips in prepared pan. Bake at 425 for 12-15 minutes or until chicken is no longer pink. Serve with dressing. Serves 4