Home-cooked crunchy ranch chicken is table-ready in 30 minutes! Lemon pepper panko bread crumbs lend a flavor twist to this family favorite.
boneless skinless chicken breasts (about 1 1/4 lb)
tablespoons reduced-fat or regular ranch dressing
cup Progresso™ lemon pepper panko crispy bread crumbs
tablespoons butter or margarine, melted
Fresh parsley, if desired
Heat oven to 425°F. Line cookie sheet with foil; spray foil with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2 inch thick.
In shallow bowl, place dressing. Dip chicken in dressing; coat evenly with bread crumbs. Place on cookie sheet. Drizzle with melted butter.
Bake 10 minutes. Turn chicken; bake 5 to 10 minutes longer or until juice of chicken is clear when center of thickest part is cut (165°F) and coating is light golden brown. Garnish with parsley.
Serve with classic mashed potatoes, your favorite steamed green vegetable and a crisp green salad.
This crunchy chicken makes a nice main dish salad. Slice the cooled chicken breasts into strips and serve on a salad of baby spinach, halved grape tomatoes and sliced kalamata olives. Top with your favorite vinaigrette dressing.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.