Wednesday, May 16, 2012

Baked Crunchy Ranch Chicken

I don't know about you--but the end of the school year always feels a little harried at our house.  So if you're looking for an amazingly simple recipe to throw together on one of those nights--look no further.  The breading of crushed corn flakes create a nice crunch while the parmesan and dry ranch dressing mixed with it create a punch of flavor.  The recipe calls for the chicken to be dipped in butter but I decided to go for a healthier variety and dipped it in egg whites this time.  I really noticed no difference--so try it either way.  I also like to use chicken tenders instead of chicken breasts as I think it makes the chicken more moist and tender.  Sometimes chicken breasts tend to dry out, in my opinion.  

Baked Crunchy Ranch Chicken adapted from Allrecipes

2 C crushed cornflakes
1 C grated Parmesan cheese
1 (1oz) pkg ranch salad dressing mix
8 skinless, boneless chicken breast halves (or 12 boneless/skinless tenders)
1/2 C butter, melted (or 3 egg whites)

In a shallow bowl, combined the cornflakes, Parmesan cheese and salad dressing mix.  Dip chicken in butter (or egg whites), then roll in cornflake mixture to coat.  Place in a greased 9x13 baking dish.  Bake, uncovered, at 350 for 45 minutes or until chicken juices run clear. 

Tips:  We couldn't decide if the whole ranch packet was a little too much flavor--so I may try using 1/2-3/4 of the pkg next time.

Serves size: 1 tender (or 2 oz)

Calories: 108     Carbs: 8     Fat: 2     Protein: 16

**These nutrition facts are based on eliminating the butter and using egg whites

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