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CRISPY RANCH CHICKEN INGREDIENTS 2 CUPS CRISPY RICE CEREAL ½ CUP GRATED PARMESAN CHEESE 1 ENVELOPE RANCH SALAD DRESSING MIX 2 2 EGG WHITES, BEATEN 3 8 SKINLESS BONELESS CHICKEN THIGHS DIRECTIONS PREHEAT OVEN TO 350 SPRAY A LARGE BAKING SHEET WITH PAM COMBINE THE RICE CEREAL, PARMESAN & RANCH MIX IN LARGE BOWL PLACE BEATEN EGG WHITES IN A MEDIUM BOWL DIP EACH CHICKEN THIGH IN THE EGG WHITES DIP IN THE CEREAL MIXTURE AND COAT EVENLY ARRANGE THE COATED CHICKEN ON BAKING SHEET BAKE 20 – 25 MINUTES, UNTIL GOLDEN BROWN AND JUICES RUN CLEAR WHEN PIERCED WITH A KNIFE
INGREDIENTS 2 ¼ LBS RUSSET OR YUKON GOLD POTATOES 1 WHOLE GARLIC BULB 1 TBSP OLIVE OIL ½ CUP SOUR CREAM 2 TBSP BUTTER 1/8 TSP SALT 1/8 TSP BLACK PEPPER FRESH CHIVES DIRECTIONS PREHEAT OVEN TO 375 PEEL POTATOES & CUT INTO EVEN SIZE PIECES PLACE IN A LARGE POT OF LIGHTLY SALTED WATER BRING TO A BOIL THEN REDUCE & SIMMER UNTIL COOKED THROUGH, ABOUT 20 MINUTES SEPARATE GARLIC CLOVES, BUT DO NOT PEEL PLACE IN A BOWL, ADD OLIVE OIL, TOSS TO COAT PLACE ON A BAKING SHEET AND ROAST IN OVEN UNTIL SOFTENED, ABOUT 10 MINUTES ALLOW TO COOL SLIGHTLY DRAIN POTATOES & RETURN TO POT MASH SLIGHTLY ADD SOUR CREAM & BUTTER SQUEEZE PULP FROM GARLIC CLOVES INTO POT ADD SALT & BLACK PEPPER MASH POTATOES UNTIL COMBINED & SMOOTH TRANSFER TO A SERVING BOWL CUT CHIVES INTO SMALL PIECES SPRINKLE OVER MASHED POTATOES & SERVE |
