1. Preheat oven to 350F. Spray a large baking sheet with nonstick cooking spray. Combine the rice cereal, Parmesan cheese and ranch salad dressing mix in a large bowl.
2. Place beaten egg whites in medium bowl. Dip each chicken thigh in the egg whites and then in the cereal mixture to coat evenly.
3. Arrange the coated chicken on the prepared baking sheet. Bake until golden and juices run clear when chicken is pierced with a knife, 20-25 minutes.
For a different texture and flavor, you could substitute crushed corn flakes for the rice cereal. For a buttery taste, you could drizzle 1/4 cup melted butter over chicken before baking.
This recipe was taken from Great American Recipes cookbook.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (148g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 166 (53%)|
|Amt Per Serving||% DV|
|Total Fat 18.5g||25 %|
|Saturated Fat 5.6g||28 %|
|Monounsaturated Fat 7.7g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 98.5mg||30 %|
|Sodium 268.6mg||9 %|
|Potassium 265.1mg||7 %|
|Total Carbohydrate 12.3g||4 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 12.2g|
|Protein 23.6g||34 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 313
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