1/3 cup all purpose flour
3/4 cup Renee's Gourmet Creole Dijon Sizzlin' Sauce, divided
1/3 cup dry breadcrumbs
1/3 cup cornflake crumbs
4 boneless, skinless chicken breasts
8 cups baby salad greens (mesclun)
1 cup grape (or cherry) tomatoes
1 cup sliced English cucumber
1/4 cup crumbled crisp bacon
1/2 cup Renee's Gourmet Buttermilk Ranch Salad Dressing
Pita crisps

Preparation Instructions:

Set out 3 shallow dishes. Place flour in one, 1/2 cup sauce in the second, and combined breadcrumbs and cornflake crumbs in the third. Dip chicken first into flour, then sauce, then into crumb mixture, patting firmly on both sides.

Arrange chicken on greased (or parchment paper lined) baking sheet. Bake at 400 degrees for 20 minutes, or until done.

Meanwhile set up 4 individual dinner plates. Evenly divide and arrange salad, tomatoes, cucumber, and bacon on each plate.

Slice each chicken breast and transfer onto salad. Drizzle chicken with additional Creole Dijon Sauce. Serve salad with buttermilk Ranch Salad Dressing; garnish with pita crisps. Serves 4.