Diane Morrisey stops by TODAY to share two easy and delicious recipes everyone will love: cornflake chicken tenders with campfire barbecue sauce and Italian potato salad. Live updates: Trump ...

mixing well to cover the chicken. Seal and chill in the fridge. Meanwhile, to make the salad, boil the potatoes for 15 minutes, or until tender, and drain. Cover with cold water and set aside to cool.

Remove the chicken ... tender and the sauce is slightly reduced. Stir in the lemon juice and parsley and season, to taste, with salt and freshly ground black pepper. For the herby chicken salad ...

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