Crunchy Ranch Fingers
Ingredients
Nonstick cooking spray
1 c. cornflake crumbs
1 Tblsp. snipped fresh parsley
1/4 tsp. salt
1/8 tsp. pepper
1/3 c. buttermilk ranch salad
dressing
1 Tblsp. water
1 lb. skinless, boneless chicken
breasts, cut into bite-size strips
More buttermilk salad dressing to
dip in.
Coat a 15x10x1-inch baking pan with cooking spray; set aside.
Combine cornflake crumbs, parsley, salt and
pepper.
Stir 1/3 c. dressing and water together.
Dip chicken strips into dressing mixture, allowing excess to drip off; dip into crumb mixture to coat.
Arrange strips in prepared pan.
Bake at 425 degrees for 12-15 minutes.
Serve with extra dressing.
Pairs Well With
Notes
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