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Turkey Meat Loaf
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Crispy Ranch Chicken
Yield: Makes 6 servings
Ingredients:
1-1/2
cups cornflake crumbs
1
teaspoon dried rosemary
1/2
teaspoon salt
1/2
teaspoon black pepper
1-1/2
cups ranch salad dressing
3
pounds chicken pieces (breasts, legs, thighs)
Preparation:
1.
Preheat oven to 375°F. Combine cornflakes, rosemary, salt and pepper in medium bowl.
2.
Pour salad dressing in separate medium bowl. Dip chicken pieces in salad dressing, coating well. Dredge coated chicken in crumb mixture.
3.
Place in 13X9-inch baking dish coated with nonstick cooking spray. Bake 50 to 55 minutes or until juices run clear; serve with desired side dishes.
Cook's Nook
To add an Italian flare to this dish, try substituting 1-1/2 cups Italian-seasoned dried bread crumbs and 1/2 cup grated Parmesan cheese for the cornflake crumbs, rosemary, salt and pepper. Prepare recipe as directed.
Nutritional Information:
| Serving Size: | |
| Sodium | 969 mg |
| Protein | 35 g |
| Fiber | 1 g |
| Carbohydrate | 24 g |
| Cholesterol | 119 mg |
| Total Fat | 36 g |
| Calories | 568 |
Dietary Exchange:
| Fat | 5-1/2 |
| Meat | 4 |
| Starch | 1-1/2 |
This recipe appears in:
Chicken
