Picky Eater/Non-Dieter Tips: This will be a hit with both picky eaters and non-dieters. Consider serving ranch dressing as a
- Kid Friendly
- Lightened Up Comfort Food
*NOTE: Shrinking On A Budget is not affiliated with Weight Watchers International in any way, and Weight Watchers has not reviewed this recipe for accuracy or
suitability for WW members. Points+ values for recipes on this site are calculated by Shrinking On A Budget staff using Weight Watchers Recipe Builder (unless
otherwise noted). Weight Watchers is a registered trademark of Weight Watchers International, Inc. PointsPlus® is a trademark of Weight Watchers
International, Inc. Authentic information about the program is only available at your local Weight Watchers meeting or by joining Weight Watchers Online.
Readers are encouraged to join Weight Watchers to fully enjoy Weight Watchers many benefits.
Cooking Tips: Use the wire cooling rack if you have one. It makes a huge difference because the bottom of the chicken remains
crispy. Don't leave out the cayenne pepper in the sour cream. It won't add heat, just a subtle flavor punch.
*Points+ Value: 5 SMPoints: 6
4 skinless, boneless chicken breasts (4 ounces each)
(plus an extra 10 ounces for Chicken Tortilla Soup [lunch])
1/2 cup 2% milk
2 Tablespoons white vinegar
2 teaspoons dijon mustard
2 Tablespoons lemon juice
1 1/2 cup cornflakes cereal
1 packet dry Ranch dressing mix
pinch cajun seasoning (like Tony Chachere's)
1/3 cup reduced fat sour cream
In small bowl combine milk and vinegar (you're making buttermilk). Set aside while preparing chicken. If chicken breasts are large, cut
into 4 ounce portions. You'll have an extra 10 ounces so reserve this for planned leftovers for Chicken Tortilla Soup (lunch) (do not put
this portion in the buttermilk). Whisk together buttermilk, dijon and lemon juice. Put chicken breasts in 1 gallon ziplock bag and pour in
buttermilk mixture. Allow chicken to marinate for at least 2 hours and as long as 8 hours.
Remove chicken from ziplock bag and let drain in colander. Put on cutting board or flat surface and pat dry.
Preheat oven to 350 degrees. If available, top a baking sheet with a wire cookie cooling rack and spray rack with nonstick cooking
spray. If no wire rack is available, spray cookie sheet with nonstick cooking spray.
With fork, mix cajun seasoning into sour cream. Coat both sides of each breast with sour cream.
Add the cornflakes and Ranch Mix to another ziplock bag , and crush cornflakes well. The easiest way is to just
squish the bag. Don't crush into a powder, but the coating doesn't need to have large chunks either.
One at a time, put each sour cream coated chicken in the seasoned corn flake crumbs and gently shake until c
chicken breast is coated. Remove and put on chosen method of pan (see instructions above). Do this separately with each chicken
breast. You should only have one breast in the bag at a time.
Lightly mist tops of chicken with nonstick cooking spray, and put on cookie sheet. .Alongside the Ranch Chicken, make an open top foil
"boat" (to keep chicken juices from bleeding onto Ranch Chicken) and add reserved chicken breast for Chicken Tortilla Soup. Season
with a pinch of salt and pepper.
Bake in the preheated oven for 45 minutes. Allow planned leftovers to come to room temperature then reserve in refrigerator.