Ingredients:
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
Preparation:
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.
Serve hot.
Serve 4.
You can
combine this recipe with this other plate.
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