Ingredients : 6 boneless chicken breast1 cup dry bread crumbs, (even better, use panko breadcrumbs)1⁄4 cup (up to 1/3) parmesan cheese1 tsp seasoning salt1⁄2 tsp (up to 1) black pepper, ground1⁄2 tsp (up to 1) garlic powder1 cup prepared ranch salad dressing, (use bottled salad dressing, you might need a bit more dressing)1⁄4 cup butter, melted (no substitutes)
1-Set oven to 400° degrees (set oven rack to lowest position).
2-Lightly grease a 13 x 9-inch baking dish.
3-In a shallow bowl mix together the dry breadcrumbs with Parmesan cheese, seasoned salt, black pepper and garlic powder.
4-Dip the chicken into the ranch dressing to coat both sides (allow any excess to drip off).
5-Coat in the breadcrumb mixture.
6-Place in a single layer onto a greased baking sheet or line with non-stick foil (do NOT bake in a smaller baking dish or the bottom of the chicken will be soggy).
7-Lightly drizzle the melted butter over each breast (for low-fat o…
2 cup enriched white rice4 cup water2⁄3 cup baby carrot, chopped1⁄2 cup frozen green peas2 tbsp vegetable oil2 egg1 soy sauce, to taste1 sesame oil, to taste
1-In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
2-In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain.
3-Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.
Recipe originally inspired by AllRecipes with 5-star rating and 644 reviews. by:kitchme.com