Sorry it’s been a while since posting…school has me so busy and trying to keep up with daily life. Hope you all had a safe and wonderful St. Patty’s Day! I’m sure there were loads of Corned Beef and Cabbage and Green Beer…haha. We didn’t indulge into the normal entree’s that encapsulate the green holiday…instead we chose to eat a little healthier and I learned to accept whole wheat flour a little bit better. 🙂 This recipe is my own and I truly hope you like it. Please enjoy!
Makes: 4 servings
Here’s what you’ll need:
2 1/2 pounds boneless, skinless chicken breasts (or thighs)
3 eggs, beaten
3/4 cup whole wheat flour
3/4 cup grated parmesan cheese
1/2 Tbsp garlic pepper
1/2 tsp salt
1 Tbsp Ranch dressing mix (or 1 pkt)
Directions:
Pre heat the oven to 350 degrees. Spray baking sheet with non-stick cooking spray and set aside. In a shallow bowl, beat eggs….
In a shallow dish (or paper plate for easy clean up) place the flour…..
Add garlic pepper, parmesan cheese, salt, and ranch dressing mix. Stir until well combined….
Dredge chicken breasts in egg…..
Then press and roll chicken breasts in parmesan/flour mixture…. place coated chicken breasts on coated baking sheet. Bake for 30-45 minutes or until chicken reaches an internal temperature of 160 degrees….
**Spray each piece with a little bit of olive oil flavored cooking spray before placing into the oven…
We served these up with steamed vegetables and couscous….Enjoy!
The Seasoned Pantry 