Toss chicken in dressing, lemon, and Parm, coat with cornflake crumbs, and bake until crispy, and you’ve got a new favorite meal!
- 2 large lemons
- 1/3 c bottled creamy Caesar dressing
- 1/2 c bottled creamy Caesar dressing
- 3 lb chicken pieces
- 1 c cornflake crumbs
- 1/4 c grated Parmesan cheese
- 1/4 tsp freshly ground pepper
Grate 2 tablespoons zest and squeeze 3 tablespoons juice from lemons. In large resealable plastic food storage bag, combine 1 tablespoons zest and 2 tablespoons lemon juice with 1/3 cup Caesar dressing. Add chicken pieces; seal bag and turn bag over sev- eral times to coat chicken in dressing mixture. Refrigerate at least 1 hour.
Meanwhile, in small bowl, combine remaining 1/2 cup Caesar dressing and 1 tablespoon lemon juice. Cover; refrigerate until ready to serve. In separate bowl, combine cornflake crumbs, Parmesan, pepper and remaining 1 tablespoon zest. Use fingertips to evenly distribute zest in cornflake mixture; reserve.
Preheat oven to 375 degrees Fahrenheit. Coat large rack with cooking spray. Set rack in large rimmed baking sheet. Remove chicken pieces from bag; completely coat each piece in cornflake mixture. Arrange chicken on rack in pan. Bake 35 to 40 minutes or until no longer pink near bone and juices run clear when pierced with fork. Serve chicken with reserved dressing mixture.
Calories: 747 Protein: 47 g. Fat: 51 g. (11 g. sat.) Chol.: 177 mg. Carbs.: 22 g. Sodium: 874 mg. Fiber: 1 g. Sugar: 2 g.