Crispy Ranch Chicken
Makes 6 servings
|1-1/2||cups cornflake crumbs|
|1||teaspoon dried rosemary|
|1/2||teaspoon black pepper|
|1-1/2||cups ranch salad dressing|
|3||pounds chicken pieces (breasts, legs, thighs)|
- 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.
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.
|Total Fat||36 g|
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