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2 cups Gefen Cornflake Crumbs
1 tablespoon curry powder
1/2 tablespoon garlic salt
1 (16-ounce) bottle Russian dressing
2 pounds chicken cutlets, cut into 24 strips
1 cup Gefen Mayonnaise
1 medium onion, diced
1 teaspoon Gefen Garlic Powder
2 teaspoons curry powder
4 cubes Gefen Frozen Parsley
1/2 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 375 degrees Fahrenheit. Grease a baking sheet or line it with Gefen Parchment Paper and set aside.
In a shallow dish, combine cornflake crumbs, curry powder, and garlic salt.
Add dressing to a second shallow dish.
Dip chicken strips first in crumbs, then in dressing, then in crumbs again. Place on prepared baking sheet.
Cover and bake for 10 minutes. Uncover and bake for five more minutes or until chicken is cooked through.
Add all dip ingredients to a bowl. With an immersion blender, combine until smooth.
To serve, add dip and chicken strips to shot glasses.
Photography by Layala Hirsch
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