"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Easy Baked Chicken, by Shanna Lasley, is from The Lasley's Favorite Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 broiler/fryer chicken 3 1/2-4lbs., cut up 1 cup Italian salad dressing 1 1/4 cups crushed cornflakes
Place chicken in a large resealable plastic bag or shallow glass container; add salad dressing. Seal or cover and turn to coat. Refrigerate for at least 1 hour. Drain and discard marinade. Coat chicken with cornflakes; place in a greased 13x9" baking dish. Bake, uncovered, at 350º for 1 hour or until juices run clear.
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