2 cups crispy rice cereal
½ cup grated Parmesan cheese
1 envelop ranch salad dressing mix
2 egg whites, beaten
8 chicken thighs, skinless and boneless, about 5 ounces each
Preheat oven to 350°F. Spray a large baking sheet with nonstick cooking spray.
Combine the rice cereal, Parmesan cheese and ranch salad dressing mix in a large bowl.
Place beaten egg whites in a medium bowl. Dip each chicken thigh in the egg whites and then in the cereal mixture to coat evenly.
Arrange the coated chicken on the prepared baking sheet. Bake until golden and juices run clear when chicken is pierced with a knife, around 20 or 25 minutes.
You can combine this recipe with this other plate.