BAKED RANCH CHICKEN TENDERS AND VEGGIES
yield: 6 SERVINGS
prep time: 15 MINUTES
cook time: 20 MINUTES
total time: 35 MINUTES
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
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.