Ranch, Parmesan Crusted Chicken Breasts

4 Boneless, skinless chicken breasts

¼ cup of good ranch dressing {I use Marzetti – Simply dressed, they are GF – no preservatives}

1 ½ cup GF Panko breadcrumbs {I like Kinnikinnick brand}

1 ½ cup freshly shredded Parmesan cheese

1 T. each dried basil, dried oregano

Salt & pepper to taste

½ cup of Canola oil for cooking

Place the chicken breasts between plastic wrap and pound with a meat tenderizer (or your fist, if that’s your style) until they are an even thickness.

Combine breadcrumbs, Parmesan cheese, herbs, salt & pepper on a plate.

Spread ranch dressing on a second plate. Place the chicken on the plate on-top of the ranch dressing. Pat dressing over chicken breast so that it’s barely coated (just enough for panko to stick). Transfer to breadcrumb mixture plate.

Press the chicken in to the breadcrumb mixture. Place coated chicken on a platter or cooking sheet and place in the fridge for 20-30 min.

Heat oil to 300-350° in a medium pan. Add chicken to the pan. Do not over crowd—you will most likely do two batches. Cook on each side for 4-5 minutes or until cooked through. If they appear to be browning too fast turn the heat down. [Internal temp should be 165°]. If they have not reached 165° after 5 minutes on each side, lower the heat to low to finish. Move chicken back to the platter or pan you used for the fridge and let rest for 5 min.

I like to serve the chicken over a fresh arugula salad with a high grade olive oil and a squeeze of lemon.

COOKING FOR ONE?
I live by myself so I cut the ingredients down to:1 chicken breast,  2T. of ranch, ¼ c. of breadcrumbs, ¼ c. of cheese, a couple of shakes of dried herbs, salt & pepper to taste.

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