12 ounces frozen shoestring potato fries (about 4 cups)
2/3 cup cornflake crumbs
2 teaspoons chili powder
1/2 teaspoon salt
1 pound chicken tenders
1 tablespoon olive oil
1/3 cup bottled citrus dressing
3 tablespoons reduced fat sour cream
1 - 16 oz bag shredded cabbage mix for coleslaw

Preheat oven to 450º

Place fries on large cookie sheet; bake 15 minutes until crisp and golden.

Meanwhile, in self-sealing plastic bag, combine cornflake crumbs, chili powder and salt. In jelly-roll pan, toss chicken with oil. Add chicken to bag; shake bag until chicken is coated. Return chicken to pan.

Place jelly-roll pan with chicken in oven with fries and bake 10 minutes or until juices run clear when thickest part of chicken is pierced.

While chicken and fries are baking, mix dressing and sour cream in large bowl; stir in cabbage. Serve chicken with fries and slaw.

Stacy's Notes - made March 2004 - well, sort of! I used this as a guideline. I used frozen wedge style potatoes that I sprayed with canola oil spray and sprinkled Tony's seasoning on. Baked on my jelly roll pan for about 15 minutes, then added the chicken tenders. I used cornflake crumbs, chili powder, less salt and some pepper and also added a pinch of chipotle powder. I made my own coleslaw with shredded bag cabbage, low fat mayo, nonfat yogurt, etc. A really good comfort meal food, and pretty quick too if you make the cole slaw earlier in the day.