1. Remove skin and bone; cut thighs into bite-sized pieces.

2. Place cornflakes in plastic bag and crush by using a rolling pin.

3. Add remaining ingredients to crushed cornflakes. Close bag tightly and shake until blended.

4. Add a few chicken pieces at a time to crumb mixture. Shake to coat evenly.

1. Preheat oven to 400° F. Lightly grease a cooking sheet.

2. Place chicken pieces on cooking sheet so they are not touching.

3. Bake until golden brown, about 12 to 14 minutes.

MICROWAVE METHOD:

1. Lightly grease an 8 by 12 inch baking dish.

2. Place chicken pieces on baking dish so they are not touching. Cover with waxed paper and cook on high.

3. Rotate chicken every 2 to 3 minutes. Cook until tender, about 6 to 8 minutes.

Note: To remove bone from chicken thighs:

1. Place chicken on cutting board. Remove skin from thighs.

2. Turn chicken thighs over.

3. Cut around bone and remove it.

1. Melt margarine in heavy skillet. Add garlic and onions; stir until blended. Cook over medium heat, until tender, about 5 minutes. Remove from skillet.

2. Place chicken in the skillet. Cook over medium heat, until chicken is thoroughly done and no longer pink in color, about 12 minutes. Remove chicken from skillet; keep warm.

4. Add chicken to vegetable mixture. Continue cooking, stirring occasionally, until heated through, about 3 minutes.

Note: To remove bone from chicken thighs:

1. Place chicken on cutting board. Remove skin from thighs.

2. Turn chicken thighs over.

3. Cut around bone and remove it.

1. Remove skin and all visible fat from chicken. Place milk in large bowl. Add chicken pieces; turn to coat.

2. Combine flour, paprika, and pepper on a plate.

4. Place crushed cereal on plate. Place chicken pieces on crushed cereal. Using 2 forks, turn chicken pieces in crushed cereal to coat.

5. Place chicken on a foil-lined baking tray; drizzle oil over chicken.

6. Bake at 400° F, for 15 minutes. Turn chicken pieces over; continue to bake until chicken is thoroughly cooked and crust is crisp, about 15 more minutes.

2. In skillet cook turkey until browned and no longer pink in color. Add chopped onions; stir occasionally and cook 3 minutes. Add uncooked rice to cooked turkey.

3. Place turkey-rice mixture over cabbage in casserole dish.

4. Combine tomato sauce, garlic, and oregano. Pour over cooked turkey.

5. Cover and bake at 350° F, about 1 hour.

2. Add remaining ingredients except the cheese to turkey mixture; bring to boil, stirring frequently. Cover, reduce heat, and simmer 30 minutes, stirring occasionally.

3. Uncover and simmer 30 minutes, stirring occasionally.

4. Serve over cooked macaroni.

5. Sprinkle 3 tablespoons of cheese over each serving of chili.

2. Combine broth, soy sauce, and cornstarch in small bowl. Set aside.

3. Heat oil in skillet over high heat. Add garlic and turkey. Cook, stirring, until turkey is thoroughly cooked and no longer pink in color.

4. Add carrots, zucchini , onion, and water to cooked turkey. Cover and cook, stirring occasionally, until vegetables are tender-crisp, about 5 minutes. Uncover, bring turkey mixture to boil. Cook until almost all liquid has evaporated.

5. Stir in cornstarch mixture. Bring to boil, stirring constantly until thickened.

Note: Serve over steamed rice.

2. Melt margarine in large skillet over low heat. Add patties and cook, turning once to brown other side. Cook until golden brown outside and white inside, about 10 minutes. Remove from skillet and place onto plate.

3. Add chicken broth to skillet, and boil over high heat until slightly thickened, about 1 to 2 minutes. Pour sauce over patties.

4. Serve on buns.