Crispy Oven Chicken

Crispy Oven Chicken

Crispy chicken without the hassle of frying! Let cracker crumbs and salad dressing be the secrets to your success!

Prep Time

10

Minutes

Total Time

50

Minutes

Makes

2

servings

1/4
cup ranch dressing
3/4
cup crisp wheat cracker crumbs
1
tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves
1
teaspoon paprika
4
boneless skinless chicken breast halves (1 pound)
  1. Heat oven to 425°F. Spray rack of broiler pan or baking dish with cooking spray. Pour dressing into small bowl. Mix cracker crumbs, thyme and paprika in another small bowl or plastic bag. Dip chicken into dressing, then coat with crumb mixture. Place on rack in broiler pan.
  2. Bake uncovered 35 to 40 minutes or until golden brown and juice is no longer pink when centers of thickest pieces are cut. Cover and refrigerate 2 cooked chicken breast halves to use for Curry Chicken Pie.
Makes 2 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Planned-Overs
Reheat the chicken in the microwave for a second meal. To reheat two pieces, microwave uncovered on High 1 minute to 1 minute 30 seconds.
Special Touch
Red pepper sauce makes a spicy splash on Crispy Oven Chicken!

Nutrition Information:

1 Serving (1 Serving)
  • Calories 230
    • (Calories from Fat 110 ),
  • Total Fat 12 g
    • (Saturated Fat 2 g,),
  • Cholesterol 40 mg;
  • Sodium 280 mg;
  • Total Carbohydrate 14 g
    • (Dietary Fiber 0g,
  • Protein 16 g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    *Percent Daily Values are based on a 2,000 calorie diet.