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Ingredients
- 6 BONELESS SKINLESS CHICKEN BREASTS
- 1 CUP DRY BREADCRUMBS (BETTER TO USE PANKO)
- 1/4 CUP PARMESAN CHEESE (CAN USE UP TO 1/3 CUP)
- 1 TEASPOON SEASONING SALT
- 1/2-1 TEASPOON GROUND BLACK PEPPER
- 1/2-1 TEASPOON GARLIC POWDER
- 1 CUP PREPARED RANCH SALAD DRESSING (USE BOTTLED SALAD DRESSING AND YOU MIGHT NEED A BIT MORE DRESSING)
- 1/4 CUP MELTED BUTTER (NO SUBSTITUTES)
Details
Preparation
Step 1
SET OVEN TO 400 DEGREES (SET OVEN RACK TO LOWEST POSITION)
IN A SHALLOW BOWL MIX TOGETHER THE DRY BREADCRUMBS WITH PARMESAN CHEESE, SEASONED SALT, BLACK PEPPER AND GARLIC POWDER
DIP THE CHICKEN INTO THE RANCH DRESSING TO COAT BOTH SIDES. (ALLOW ANY EXCESS TO DRIP OFF)
COAT IN THE BREADCRUMB MIXTURE
NOTE: TO AVOID A SOGGY BOTTOM CRUST, PLACE THE CHICKEN BREASTS ONTO A FLAT RACK ON TOP THE BAKING SHEET, ALSO IT IS IMPORTANT NOT TO BAKE THE CHICKEN IN A SMALL BAKING PAN, IF YOU DO NOT HAVE A RACK, BAKE ON A LARGE SHEET SO THE JUICES IN THE PAN WILL SPREAD OUT AND NOT ACCUMULATE UNDER THE CHICKEN CAUSING A SOGGY BOTTOM.
LIGHTLY DRIZZLE MELTED BUTTER OVER EACH BREAST
IF DESIRED YOU CAN SPRINKLE BLACK PEPPER OVER THE CHICKEN PIECES
BAKE UNCOVERED FOR ABOUT 30-35 MINUTES OR UNTIL THE CHICKEN IS COOKED.
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