In a gallon-size food storage bag, combine the flour and seasoned salt. Shake to mix. In another gallon-size bag, place the corn flake crumbs. Do the following steps in this order:
First, shake the chicken pieces, a few at a time, in the flour mixture. Dip the floured pieces in the melted butter. Shake the pieces in the crushed corn flakes. Continue until you have gone through all three steps with all chicken pieces.
Place the chicken in a ungreased baking pan. Bake for 15-20 minutes, or until chicken is no longer pink.

SIDE DISH

MACARONI SALAD

1-1/2 cups dry elbow macaroni
2 hard boiled eggs
salt & pepper
1 c. frozen peas
1 c. shredded cheddar cheese
4 Tbsp. Ocar Mayer Real Bacon Bits
3/4 cup mayonnaise
2 tsp. yellow mustard

Bring water to a boil in a medium-sized pan. Lightly salt water after it begins to boil. Add noodles and cook for about 5-6 minutes. Add frozen peas to noodles and cook for an additional minute. Drain noodles & peas in a colander. (Check to make sure noodles are cooked before draining.) Run cold water over noodles & peas and drain thoroughly. Place in a serving bowl and chill in the refrigerator for 1/2 hour.

Remove from refrigerator and lightly salt & pepper noodles & peas stirring to combine. Add eggs, cheese, and bacon bits gently stirring to combine. Mix mayonnaise and mustard in a small bowl and pour over noodles stir again to combine. Sprinkle additional bacon bits on top of salad for garnish.

STRAWBERRY CORN BREAD MUFFINS

1 (8.5 oz.) box Jiffy Corn muffin mix
1 cup diced strawberries
1 tsp. sugar

Slice and then dice strawberries until you get one cup. Sprinkle strawberries with sugar and let them sit for about 10 minutes. Prepare corn muffin mix according to package directions. Fold in the strawberries and bake according to package directions. Sprinkle each muffin with a little sugar before baking.