Parmesan Ranch Chicken
--Each juicy bite is packed with flavor!--
1 EGG, beaten well
3/4 cup breadcrumbs
1/2 cup parmesan cheese
1 packet Ranch salad dressing mix
8 (4 oz) chicken breasts (though I usually only cook 4 at a time, and just freeze the other half of the mix for the next time)
***I like to take my chicken breast and slice them in half, horizontally, so it is a thinner breast. Makes cutting so much easier and they cook nice and even!
Mix breadcrumbs, parm cheese, and ranch mix together in a bowl (I like to do mine in a baggie so I can toss my chicken for coating). In a separate bowl,beat eggr. Rinse your chicken and pat dry--then dip in egg mix. Proceed to coat your chicken (bag or bowl) with the ranch mixture. Place in a 9x13 pan, uncovered, at 375 for 50 minutes...
7 comments:
I'm trying this with ranch dressing instead of butter to moisten, since I don't have ranch packets. Will get back and let you know how it turned out.
When you use ranch as the moisturizer, use plenty! I used too little and ended up with chicken that had very little ranch flavor and was a little on the dry side. Next time I'll have all the ingredients on hand and do it the right way. Thanks!
Hey Melinda--the butter acts more as a glue to put the topping on--and I promise the packets are WORTH IT! :) The perfect blend--at least I think so (and my family, and everyone who has tried them when I make them! Hope you have better luck next time!)They really are moist pieces of chicken in the end!
what kind of bread is this?
It is a texas garlic toast. I always stock up on boxes of them at the store because they are prebuttered--garliced, etc. and they cook in 6 minutes, so if I need a quick side bread, they are awesome. And they are SOOOO yummy.
We tried this the other night and loved it...so scrumptious! And so simple! I am going to pass the recipe along to my mom!
Making this tonight! Instead of the butter, I am using 1/2 cup fat free sour cream mixed with one egg. I'm wondering how the flavors will mix! Yummy!
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