Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 10 ounces | Skinless boneless chicken |
| \N \N | Breasts, cut into 12 equal |
| \N \N | Pieces |
| ¼ cup | Fat-free ranch dressing |
| ¼ cup | Plus 1 tb. cornflake crumbs* |
| ¼ teaspoon | Salt |
| ¼ teaspoon | Black pepper |
Preheat oven to 450F. Line large baking sheet with foil; spray with non-stick cooking spray.
In small bowl, combine chicken and ranch dressing, tossing well to coat thoroughly. On shallow plate or in gallon-size sealable plastic bag, combine cornflake crumbs, salt and pepper. One at a time, add chicken pieces to crumb mixture, turning chicken or sealing bag and shaking to coat evenly.
Arrange chicken pieces on the prepared baking sheet; bake 15-20 minutes, until cooked through and juices run clear when pierced with a fork.
*You may substitute bread crumbs for the corn flakes. EACH SERVING PROVIDES: 2 proteins; ¼ bread; 20 optional calories PER SERVING: 117 calories; 17g protein; 1g fat; 8g carbohydrate; 9mg calcium; 397 mg sodium; 41mg cholesterol; 0g dietary fiber ~-