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
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Steps
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.
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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.
Skillet Directions: Flatten and coat chicken as directed above. In 12-inch nonstick skillet, heat 2 tablespoons vegetable oil over medium heat. Add chicken; cook 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (165°F) and coating is light golden brown.
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