2 cups crispy rice cereal1/2 cup grated Parmesan cheese1 envelope (1-oz.) ranch salad dressing mix2 egg whites, beaten8 skinless, boneless chicken thighs (about 5-oz. each)1 stick butter, meltedPreheat the oven to 350*FLine a large baking sheet with a non-stick foil. Combine the rice cereal, Parmesan 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 the cereal mixture to coat evenly.Arrange chicken on the foil lined baking sheet. Drizzle the melted butter over the chicken. Bake until golden and juices run clear when chicken is pierced with a knife, 20-25 minutes.
Panzanella Salad
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*Is anyone else's garden bursting with goodness right now? Or at least
maybe you're tempted by the cheaper prices on all the in-season produce at
the gr...
2 years ago
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