Baked Ranch Chicken Tenders and Veggies
35 min·American
Baked Ranch Chicken Tenders and Veggies
Ingredients
- 16 ounces baby red potatoes, halved
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper, to taste
- ⅓ 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
Instructions
5 steps
- 1
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- 2
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.
- 3
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.
- 4
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.
- 5
Serve immediately, garnished with parsley, if desired.
Progress
0 / 5 steps
