Crispy Ranch Chicken

Ingredients:

2 C. Rice Krispies

1/2 C. Grated Parmesan Cheese

1 Packet Ranch Salad Dressing Mix

2 Egg Whites Beaten

8 Pieces Boneless Skinless Chicken

Preheat the oven to 350.  Spray baking sheet with cooking spray.  Combine rice cereal, Parmesan and Ranch mix in large bowl.  

 

Place egg whites in medium bowl.  

Dip each piece of chicken in the egg and the cereal mixture to coat evenly.  

 

Place chicken on baking sheet and bake until golden brown 20-25 mins. 

Jamaican Jerk Chicken

Ingredients:

1 Tbl. Jerk Seasoning

1/4 Tsp. Salt

2 Tsp. Olive Oil

4-6 Chicken Breasts (Depending on size)

Mix Seasonings, Salt and Oil into a shallow bowl.  Dip/Toss chicken with mixture (make sure you get all of the goodness on the chicken). 

 Arrange on pan.

Bake at 450 for 35 minutes or until juices run clear.  **Sorry again, no finished picture.**

Enjoy!!!!

Onion-Roasted Chicken & Potatoes

Ingredients:

1 Pkg. Lipton Onion Soup Mix

1/4 C. Olive or Vegetable Oil

1/2 Tsp. Garlic Powder

4 Chicken Breast Halves

1 Lb. Potatoes (red or regular)

Preheat oven to 450.  

In a large plastic bowl, add all ingredients. Close and coat evenly.

**We mixed the oil, soup mix, and Garlic powder in a bowl and poured the mixture over the pan instead of coating.  It seemed to work just fine.  Make sure you spray the potatoes with cooking spray so that they all have a little bit of oil.**

Bake 45 minutes, basting half-way through.

ENJOY!!!!

Pepper-Lime Chicken

Ingredients:

6 Skinless, Boneless Chicken Breast Halves

1 Tsp. Finely Shredded Lime Peel

1/3 Cup Lime Juice

3 Tbl. Cooking Oil

1 Tsp. Dried Thyme or Basil, crushed

1/2 Tsp. Coarsely Ground Black Pepper

1/4 Tsp. Salt

2 Cloves Garlic, Minced

Bottled Salsa (optional)

Lime Wedges (optional)

Place chicken breast halves in a resealable plastic bag set in a shallow dish.  For marinade, stir together lime peel, lime juice, oil, thyme, pepper, salt, and garlic.  Pour over chicken; seal bag.  Marinate in refrigerator for 30 minutes.

Preheat broiler.  Drain chicken, reserving marinade.  Place chicken on the unheated rack of a broiler pan.  Broil 4-5 inches from the heat about 6 minutes or until light brow. (Sorry, I obviously need to get a broiler pan).

Turn chicken and brush lightly with reserved marinade.  Discard any remaining marinade.  Broil for 6-8 minutes more or until chicken is no longer pink.  If desired, serve with salsa and lime wedges. (Again, I didn't get a picture when it was done.)

You can use any leftover Pepper-Lime Chicken in Chicken Burritos, on a salad, really anything! :)