Directions

1. Place chicken in a shallow pan or dish (a pie pan works great).
2. Pour half the salad dressing over the chicken, turn and coat with remainder.
3. Cover chicken with half the cracker crumbs.
4. Add oil to skillet and place chicken into skillet, crumb side down.
5. Cover uncoated top of chicken with the remaining cracker crumbs.
6. Turn skillet on to medium and cover. Cook for 15 minutes.
7. Meanwhile, turn oven on to 425 degrees.
8. In a small bowl, toss flour and baking powder. Cut in olive oil until dough is pebbly.
9. Add milk and form into a soft dough. More drops of milk can be added if necessary.
10. Press dough out onto a floured surface and cut with a biscuit cutter.
11. Bake biscuits for 15 minutes or until brown.
12. Turn chicken carefully. Continue cooking uncovered until biscuits are done.
13. Five minutes before biscuits are done, pour partly drained corn into a saucepan and turn heat to medium.
14. Add butter or margarine and stir to melt. Sprinkle with pepper.

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