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Crispy Ranch Chicken
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Crispy Ranch Chicken
YIELD Makes 6 servings
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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:
- Preheat oven to 375°F. Combine cornflakes, rosemary, salt and pepper in medium bowl.
- Pour salad dressing in separate medium bowl. Dip chicken pieces in salad dressing, coating well. Dredge coated chicken in crumb mixture.
- 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.
This recipe appears in:
Chicken
NUTRITIONAL INFORMATION:
| 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 |
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