• 4 cups crushed cornflakes
• 1/4 cup finely snipped parsley
• 1 teaspoon salt
• 2 lbs. skinless, boneless chicken breast halves
• 2/3 cup bottled blue cheese salad dressing
• 4 teaspoons water
• 2 to 4 teaspoons bottled hot pepper sauce
• celery sticks
• bottled blue cheese salad dressing

Preheat oven to 425 degrees.  In a shallow bowl or pie plate combine crushed cornflakes, parsley and salt.  Cut chicken breasts into strips about 3/4″ wide and 3″ long.

In a bowl, combine the 2/3 cup blue cheese salad dressing, water and hot pepper sauce.  Add chicken; stir to coat.  Roll chicken pieces individually in crumb mixture to coat.

Place chicken strips in a single layer in two lightly greased 15″ x 10″ x 1″ baking pans.  Bake, one pan at a time, for 18 to 20 minutes or until chicken is no longer pink and crumbs are golden.

To serve, transfer chicken to a serving platter.  Serve warm with celery sticks and additional blue cheese dressing for dipping.

YIELD:  24 servings.