1. Preheat oven to 350, spray a large baking sheet with non stick cooking spray. Combine the rice cereal, and Parmesan and ranch salad dressing mix in a large bowl.
2. Place beaten egg whites in a medium bowl. Dip each chicken thigh in the egg whites and then in the cereal mixture to coat evenly.
3. Arrange the coated chicken on the prepared baking sheet. Bake until golden and juices run clear when chicken is pierced with a knife. 20-25 minutes, serve hot
Nutritional Facts Per Serving
calories 331, fat 15.4g (sat fat 5.4g) carbs 12g