Ingredient Checklist


Instructions Checklist
  • Place chicken in a medium bowl with 1/4 cup of the ranch dressing; toss until well coated. Place the breadcrumbs in a shallow pan, such as a pie pan. Coat chicken pieces, one at a time with the breadcrumbs and set aside.

  • Heat oil in a large skillet over medium-high heat. Add the chicken and immediately reduce to medium-low heat, cook 12 minutes or until golden and no longer pink in center, gently turning occasionally.

  • Remove from skillet, sprinkle with 1/8 teaspoon salt. Serve with remaining 1/2 cup ranch for dipping.


This recipe excerpted from The 4-Ingredient Diabetes Cookbook, 2nd Edition. ©2016 by Nancy S. Hughes.

Nutrition Facts

340 calories; fat 16g; saturated fat 2.5g; trans fatty acidg; cholesterol 85mg; sodium 390mg; potassium 485mg; carbohydrates 17g; dietary fiber 1g; sugars 4g; protein 30g.