Buffalo Baked Chicken with Blue Cheese and Celery Slaw
Rachel Ray recipe

6 Tbsp (3/4 stick) butter
3/4 cup hot sauce such as Frank's Red Hot
4 bone-in, skin-on chicken breasts, halved crosswise
4 chicken drumsticks
salt & Pepper
1 cup blue cheese crumbles
Juice of 2 lemons
1/3 to 1/2 cup mayonnaise
6 to 8 celery ribs from the heart with green thinly sliced on an angle
2 cups shredded carrots
6 scallion white & green parts thinly sliced
1/2 heat of red cabbage, cored & shredded
3 cups salad croutons, ground into crumbs in a food processor
1/4 cup fresh flat -leaf parsley leaves , leave a generous handful finely chopped

Directions:Preheat the oven to 400 F
Melt the butter over low heat in a small pot & combine with the hot sauce.
Place chicken in a large bowl season with salt & pepper.
Toss to coat in the buffalo sauce let stand for 10 minutes.
In a bowl combine the blue cheese,lemon juice,mayonnaise,salt & pepper.
Add the celery,shredded carrots, scallions & red cabbage.
toss to combine.
Arrange the crushed croutons in a shallow dish , add the parsley, mix with your fingers to combine.
Press the sauce-coated chicken into the bread-crumbs mixture to cat evenly, and set onto a nonstick baking sheet.
Bake the chicken for 40 minutes or until cooked through & golden brown.
Remove the chicken from the oven & serve alongside the blue cheese ,celery & carrot slaw

Oven Chicken Fingers

1/4 cup vegetable oil
1 cup Italian bread crumbs
2 tbsp Parmesan cheese (I always use a little more)
1 garlic clove minced (baby spoon size already minced from store)
6 boneless chicken breasts
In large plastic bag combine bread crumbs and cheese
In small bowl combine garlic and oil
Cut chicken into strips
Dip strips into oil then place in bag a coat
Place on greased (or lined with tinfoil) cookie sheet
Bake at 350 for about 20 minutes