2 cups crispy rice cereal
1/2 cup grated Parmesan cheese
1 envelope (1-oz.) ranch salad dressing mix
2 egg whites, beaten
8 skinless, boneless chicken thighs (about 5-oz. each)
1 stick butter, melted
Preheat the oven to 350*F
Line a large baking sheet with a non-stick foil. Combine the rice cereal, Parmesan and ranch salad dressing mix in a large bowl.
Place beaten egg whites in a medium bowl. Dip each chicken thigh in the egg whites and then the cereal mixture to coat evenly.
Arrange chicken on the foil lined baking sheet. Drizzle the melted butter over the chicken. Bake until golden and juices run clear when chicken is pierced with a knife, 20-25 minutes. Serve hot.
Serves 4