1/2 cup all-purpose flour
2 eggs, beaten
6 to 7 cups (6 to 7 ounces) barbecue potato chips, crushed
1 pound boneless, skinless chicken breast, cut into 1-inch nuggets
2 tablespoons butter, melted

Pepperoni Chicken

1 whole cut up frying chicken (skinned)
4 cups red sauce
3 cups shredded mozzarella
8 oz. sliced pizza pepperoni
2 cloves garlic sliced
1/2 cup romano or parmesan cheese
1 green pepper chopped chunky (optional)
1 cup sliced zucchini (optional)

Preheat oven to 350°.

In a small roaster sprayed with cooking spray, put 4 tbsp. olive oil, add garlic and chicken pieces meaty side down.

Bake covered for 30 minutes.

Turn pieces over and put 2 cups sauce on top, then the pepperoni, green pepper and zucchini.

Put last 2 cups sauce, romano and mozzarella on top.

Bake covered 30 minutes & 10 minutes uncovered.

Cheesy Chicken Fingers

12 chicken tenders, or 16 pieces of chicken breast filets cut into fingers
1 stick melted butter
1 1/2 cups of crushed cornflakes
1/2 cup shredded cheddar cheese

Preheat oven to 375 degrees.

Melt butter in a shallow bowl, put coarsely crushed cornflakes into another shallow bowl and mix in cheese.

Dip chicken pieces into butter first, then into cornflakes/cheese mixture.

Arrange chicken on a baking stone, or in a rectangular baking pan, bake at 375 degrees for about 20 to 30 minutes, until chicken is done.

Turn chicken half-way through to ensure even browning.

Serves 4 to 6.