Easy Baked Italian Chicken

Jennifer S.

1 broiler/fryer chicken (3 1/2 - 4 pounds), cut up
1 cup of Italian salad dressing
1 cup of crushed cornflakes
1/2 cup Parmesan cheese

Place the 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 mixed with cheese and place in a greased 13x9x2 inch baking dish. Bake, uncovered, at 350ºF. for 1 hour or until the juices run clear. Makes 4 servings