If you’re not fond of ranch sauce in your salad, eat it on your chicken. It is truly the best way to enjoy it. The cheese coating adds the best taste to this meat and you will thoroughly enjoy it at any time of year! This is one meal that my husband and kiddos are quite fond of. My picky eater middle child often asks for this yummy dish once a week. I’m so happy that they all enjoy this recipe so much. I anticipate the same outcome for your family 🙂
Check out what our friends over at Everyday Dishes had to say about this:
“We’ve done all the legwork, using just a few simple ingredients to make this quick and easy to prepare. Store-bought dressing as the marinade gives this recipe a jumpstart. You can soak the chicken in it overnight to make it extra moist and tender, or bread it right away and bake.”
This recipe sure is a keeper!
4 boneless, skinless Perdue chicken breasts
3/4 cup Hidden Valley Ranch dressing
3/4 cup panko breadcrumbs, or plain breadcrumbs
1/4 cup Kraft sharp cheddar cheese, finely shredded
1/4 cup Kraft Parmesan cheese, grated
Preheat oven to 400 degrees. Line a baking sheet with parchment paper and spray with cooking spray.
Trim Perdue chicken breasts, place in a large bowl then pour Hidden Valley ranch dressing over the chicken and mix until evenly coated. Marinate for up to overnight or bread immediately.
To make the breading, add panko breadcrumbs, Kraft cheddar and Parmesan cheese into a shallow bowl then stir until well combined.
Remove chicken from dressing and allow the excess to drip off but leave any that clings to the chicken. Completely coat each breast in the breading mixture.
Arrange the chicken on the baking sheet, spritz top of chicken with cooking spray and bake 22–25 minutes or until the breading is crisp and chicken is cooked through. Remove from oven and allow it to rest 5 minutes before serving. Enjoy!
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Quick Tip: The best cheese for this dish is sharp cheeses. It stands out more!
Thank you to Everyday Dishes for this great recipe.