Monday, October 24, 2011

Oven Crisp Chicken


1/4 cup fat-free ranch dressing
3/4 cup reduced-fat crisp wheat cracker crumbs
1 TBSP chopped fresh or 1 TSP dried thyme leaves
1 TSP paprika
4 skinless boneless chicken breast halves (about 1 lb)


1.- Heat oven to 425 degrees. Spray rack of broiler pan or baking dish with nonstick cooking spray.

2.- Pour dressing into small bowl. Mix cracker crumbs, thyme and paprika in separate small bowl or plastic bag.

3.- Dip chicken breasts into dressing; coat with crumb mixture.

4.- Place chicken on rack in pan. Bake 35 to 40 minutes or until golden brown and juices run clear.

You can enjoy this dish with a side of beans and a salad or a baked potato and steamed vegetables. It's the perfect meal for your low-cal southern craving!

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