RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3999
| View Recipe |
|
|
| Recipe Name: |
Baked Crunchy Ranch Chicken - Copy |
| Source: |
|
Submitted by: |
Nancy Frank |
Last Modified: |
0000-00-00
|
| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
45.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$2.94
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
|
Tested: |
No |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
9x13 baking dish |
| Suggested Sides: |
|
| Comments: |
You can substitute 3 egg whites for the 1/2 cup butter. Also, I prefer panko breadcrumbs instead of cornflakes.
|
|
Ingredients:
2 Cups corn flakes crushed
1 Ounce(wt) salad dressing mix, Hidden Valley Ranch
4 8-ozs chicken breast, boneless, skinless
|
Directions:
In a shallow bowl, combine the cornflakes, Parmesan cheese and salad dressing mix. Dip chicken in butter (or egg whites), then roll in cornflake mixture to coat. Place in a greased 9x13 baking dish.
Bake, uncovered, at 350 for 45 minutes or until chicken juices run clear. |
|
|
|
| Nutrition per Serving: |
| Calories: |
52 |
Total Carbs: |
16.1 |
Net Carbs: |
15.7 |
| Cholesterol: |
0.1 |
Fat: |
0.1 |
Protein: |
0.91 |
| Fiber: |
0.40 |
Sodium: |
101.76 |
|
|
|
