Tyler's recipe book

Baked Ranch Chicken Tenders and Veggies

Name: Baked Ranch Chicken Tenders and Veggies
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: Main
Ingredients: 16 ounces baby red potatoes (halved); 2 tablespoons olive oil; Kosher salt and freshly ground black pepper (to taste); 1/3 cup all-purpose flour; 1 1-ounce package Ranch Seasoning and Salad Dressing Mix; 2 pounds boneless (skinless chicken breasts, cut into strips); 2 large eggs (beaten); 3 cups crushed Corn Flakes; 4 zucchini (chopped); 2 tablespoons chopped fresh parsley leaves

Main

sheet pan dinner

6 servings

분량

15 minutes

활동 시간

35 minutes

총 시간

요리 시작

재료

16 ounces baby red potatoes (halved)

2 tablespoons olive oil

Kosher salt and freshly ground black pepper (to taste)

1/3 cup all-purpose flour

1 1-ounce package Ranch Seasoning and Salad Dressing Mix

2 pounds boneless (skinless chicken breasts, cut into strips)

2 large eggs (beaten)

3 cups crushed Corn Flakes

4 zucchini (chopped)

2 tablespoons chopped fresh parsley leaves

방향

Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

Place potatoes in a single layer onto one side of the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste; set aside.

In a small bowl, combine flour and Ranch Seasoning. Working in batches, dredge chicken in flour mixture, dip into eggs, then dredge in crushed Corn Flakes, pressing to coat.

Place onto the opposite side of the prepared baking sheet in a single layer and coat with nonstick spray. Place into oven and bake until golden brown and crisp, about 16-18 minutes.* Stir in zucchini during the last 10 minutes of cooking time.

Serve immediately, garnished with parsley, if desired.