1. Preheat oven to 350. Spray a large baking sheet with non-stick cooking spray. Combine the rice cereal, parmesan and ranch salad dressing mix in a large bowl.
2. Place beaten egg whites in a 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.
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|Serving Size: 1 Serving (155g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 184 (53%)|
|Amt Per Serving||% DV|
|Total Fat 20.4g||27 %|
|Saturated Fat 6.8g||34 %|
|Monounsaturated Fat 8.3g|
|Polyunsanturated Fat 4g|
|Cholesterol 104.6mg||32 %|
|Sodium 393.9mg||14 %|
|Potassium 273.8mg||7 %|
|Total Carbohydrate 12.5g||4 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 12.3g|
|Protein 26.3g||38 %|
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Calories per serving: 346
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