We have been over whelmed with all support we have been getting!!! THANK YOU ALL!!! Todays recipe comes from from fellow friend foodie Dianna!!! REMEMBER WE WANT YOUR SUGGESTIONS TOO! Her recipe shows a clever way to use a breakfast item... CEREAL! AWESOME! (yes I like shouting!!! lol i love using exclamation points lol bad habit) [FOCUS, FOCUS, FOCUS] Any who try it out and give us a response she's as eager to hear feed back about it as us (note we havent personally tried it because moose n' a are on a diet right now :( no carbs (till our free day), so let us know we really want to try it out soon!!! <-HAHAHA
Breaded Ranch
Chicken 4-5 Chicken breast halves, skinless, boneless
3/4 c. Cornflakes, crushed
3/4 c. Parmesan cheese, grated
1 enevelope Ranch-style dressing mix
1/2 c. Margarine, melted
Combine corn flakes, cheese and dressing mix *. Dip Chicken in butter then roll into the corn flake mixture. Place in greased 13 x 9 x 2 pan. Bake uncovered at 350 degrees for 45 min. or using a meat themometer is 165 degrees. Makes 4-5 servings. * If you have a food processer. You could mix the corn flakes, cheese and dressing mix in there.
Being Gluten Free, I've made (recently) chicken nuggets with cornflakes and my two younger boys (8 & 5) loved them. The trick is to crush the cornflakes extra fine. I put my cornflakes in a bag and then go over them with a rolling pin.
ReplyDeleteThanks Dianna for the food post! Looks great and I can't wait to try it. Robin...good idea on the rolling pin, I always thought that was just used as a kitchen weapon!
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