Friday, January 13, 2012

Ranch Chicken Thighs

This is a quick and easy recipe.  The chicken is tasty and juicy, with a light crunchy crust.  You won't miss the skin!!


1/2 C. dry breadcrumbs

1/4 C. grated parmesan cheese

2    T. yellow cornmeal

1/2  t. italian  seasoning

6     chicken thighs  (skin removed)

1/2 C. bottled ranch dressing


1.  In a shallow bowl, combine crumbs, parmesan cheese
     cornmeal and italian seasoning.

2.  Dip chicken into salad dressing, then coat with crumb

3.  Place chicken ibn a greased 13"x9" baking dish.    

4.  Bake uncovered at 375 degrees for 45 minutes or until
     juices run clear.

Ranch Chicken Thighs

I used boneless thighs because that's what I had on hand.  

They won't take as long to cook either.  B. doesn't really care

for chicken but he likes this recipe.  On the other hand, I would 

rather have chicken than anything else.

How about you?  Do you prefer chicken, pork or beef?

Tuesday, January 10, 2012