Lemon Pepper-Ranch Chicken

Lemon Pepper-Ranch Chicken

Home-cooked crunchy ranch chicken is table-ready in 30 minutes! Lemon pepper panko bread crumbs lend a flavor twist to this family favorite.

Prep Time

10

Minutes

Total Time

30

Minutes

Makes

4

servings

4
boneless skinless chicken breasts (about 1 1/4 lb)
3
tablespoons reduced-fat or regular ranch dressing
1
cup Progresso® lemon pepper panko crispy bread crumbs
2
tablespoons butter or margarine, melted
Fresh parsley, if desired
  1. 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.
  2. In shallow bowl, place dressing. Dip chicken in dressing; coat evenly with bread crumbs. Place on cookie sheet. Drizzle with melted butter.
  3. 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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve-With
Serve with classic mashed potatoes, your favorite steamed green vegetable and a crisp green salad.
Special Touch
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:

1 Serving (1 Serving)
  • Calories 360
    • (Calories from Fat 150),
  • Total Fat 16g
    • (Saturated Fat 5g,
    • Trans Fat 0g),
  • Cholesterol 105mg;
  • Sodium 650mg;
  • Total Carbohydrate 19g
    • (Dietary Fiber 0g,
    • Sugars 0g),
  • Protein 34g;
Percent Daily Value*:
    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;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.