2 cups crispy rice cereal
½ cup grated Parmesan cheese
1 pkg ranch dressing (not mixed)
2 egg whites (I use the packaged ones from the dairy case)
8 boneless, skinless chicken thighs or 4 boneless, skinless breasts, or 8 to 10 chicken tenders
Preheat oven to 350 deg. Spray a large baking sheet with sides with cooking spray. Combine cereal, Parmesan and ranch dressing in a large, flat bowl. Place egg whites in a separate bowl. Dip each piece of chicken in the egg whites and then coat liberally in the rice mixture. Place in the prepared pan, not touching. Bake until browned (about 20 to 25 minutes). If the chicken is pressed lightly, it should feel firm. Serve hot.