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