| 4 | boneless skinless chicken breast halves (1 lb) |
| 1/4 | cup ranch dressing |
| 1/3 | cup Progresso® dry bread crumbs (any flavor) |
| 2 | tablespoons olive or vegetable oil |
| 1. | Dip chicken into dressing, then coat with bread crumbs. |
| 2. | In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 12 to 15 minutes, turning once, until outside is golden brown and juice is no longer pink when centers of thickest pieces are cut. |
|
| Try to test for doneness only once or twice to keep juices inside and chicken juicy. |
|
| Sliced or shredded leftover chicken breasts are perfect on sandwiches. Spread bread with a dab of cranberry relish for a sweet-tart flavor accent. |
Nutrition Information:
305 ( 160 ); 18 g ( 3 g); 80 mg; 290 mg; 8 g ( 0g); 28 g 0%; 0%; 4 %; 8 % 1/2 ; 4 ; 1