Sunday, August 1, 2010

Crunchy Whole-Grain Chicken

My friend lent me a couple Pampered Chef recipe books. I have some stoneware and wanted to find a couple new recipes. I made this recipe according to the directions and then adjusted it. The original recipe calls for cutting chicken tenders into 1 1/2 in pieces -- sorry, not for me. I don't have that kind of time with three kids running amuck while I'm making dinner. So the second time I made this chicken recipe, I used chicken breast and cut them into 2-3 pieces. It turned out just as good.

Crunchy Whole-Grain Chicken

2 lbs chicken breast
Dry ranch dressing mix
1 egg white
6 cups whole-grain chips (ie, Sun Chips or similar)
1/4 tsp paprika
Cooking spray

1. Preheat oven to 400 degrees.

2. For chicken, cut chicken breasts into 2-3 pieces. Whisk together 1 tbsp of the dressing mix and egg white. Crush chips in a resealable plastic bag. Add 2 tbsp dressing mix and paprika and shake well.

3. Add chicken to egg white mixture; mix well to coat. Add a couple pieces of the coated chicken to crumb mixture; shake to coat with crumbs and arrange in a single layer on rectangle stone (or cookie sheet). Repeat with remaining coated chicken and crumbs.

4. Spray chicken generously with cooking spray. Bake 25 minutes or until chicken is golden brown and centers are no longer pink. Remove from oven. Serve warm.

Yield: 6 servings

1 comment:

  1. This chicken was a hit in our family tonight! I'm glad I made enough for leftovers. Thanks, Janelle!!