Mix chili sauce and tomato paste in pie plate until blended. Combine cornflake crumbs and cheese in separate pie plate.
Spray baking sheet with cooking spray. Dip chicken, 1 strip at a time, in chili sauce mixture, then crumb mixture, turning to evenly coat chicken with each ingredient. Place on prepared baking sheet.
Bake 15 min. or until done, turning after 8 min. Serve with barbecue sauce.
Kraft Kitchen Tips!
Serve with Renée's Sesame Ginger Teriyaki Sauce and fresh vegetable dippers.
Calories From Fat
% Daily Value
Fat 3 g
Saturated fat 1 g
Cholesterol 65 mg
Sodium 590 mg
Carbohydrate 18 g
Fibre 0 g
Sugars 13 g
Protein 27 g
6 servings, 2 chicken strips and 2 Tbsp. (30 mL) sauce each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.