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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (188g) Recipe makes 6 servings The following items or measurements are not included below: 1 teaspoon seasoning salt |
||
| Calories 485 | ||
| Calories from Fat 288 | (59%) | |
| Amount Per Serving | %DV | |
| Total Fat 32.1g | 49% | |
| Saturated Fat 9.4g | 46% | |
| Monounsaturated Fat 2.9g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 103mg | 34% | |
| Sodium 709mg | 29% | |
| Potassium 367mg | 10% | |
| Total Carbohydrate 15.2g | 5% | |
| Dietary Fiber 1.0g | 3% | |
| Sugars 2.8g | ||
| Protein 31.9g | 63% | |
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Kittencal's Easy and Delicious Ranch-Parmesan Chicken
By: KITTENCAL
Dec 12, 2006
There are plenty versions of this recipe, this is mine and can be on your table in less that an hour, my family loves this chicken! --- the ranch dressing is the secret it holds in all the flavor and moistness while the chicken is baking and also adds flavor, I find that Hidden Valley Ranch dressing works the best but Kraft or any other brand will do, I sometimes top the baked chicken with mozzarella cheese or cheddar, but that is optional --- although I have only made this using breasts I imagine that chicken pieces could be used although you would have to increase the breadcrumb mixture slightly, you can marinate the chicken breast in the ranch dressing for a few hours in the fridge, although you will need more than 1 cup of dressing if you are marinating .... NOTE to avoid a soggy bottom crust, place the chicken breasts onto a flat rack on top the baking sheet, also it is important not to bake the chicken in a small baking pan, if you do not have a rack bake on a large baking sheet so any juices in the pan will spread out and not accumulate under the chicken causing a soggy bottom --------------- FOR LOW-FAT OPTION: use low-fat Ranch dressing and omit the melted butter on top or use a diet alternative
SERVES 6
Ingredients
- 6 boneless skinless chicken breasts
- 1 cup dry breadcrumb (even better, use panko breadcrumbs)
- 1/4-1/3 cup parmesan cheese
- 1 teaspoon seasoning salt
- 1/2-1 teaspoon ground black pepper
- 1/2-1 teaspoon garlic powder
- 1 cup ranch salad dressing (use bottled salad dressing, you might need a bit more dressing)
- 1/4 cup melted butter (no substitutes)
Directions
1
Set oven to 400° degrees (set oven rack to lowest position).2
Lightly grease a 13 x 9-inch baking dish.3
In a shallow bowl mix together the dry breadcrumbs with Parmesan cheese, seasoned salt, black pepper and garlic powder.4
Dip the chicken into the ranch dressing to coat both sides (allow any excess to drip off).5
Coat in the breadcrumb mixture.6
Place in a single layer onto a greased baking sheet or line with non-stick foil (do NOT bake in a smaller baking dish or the bottom of the chicken will be soggy).7
Lightly drizzle the melted butter over each breast (for low-fat option omit the butter or use a diet alternative).8
If desired you can sprinkle black pepper over the chicken pieces .9
Bake uncovered for about 30-35 minutes or until the chicken is cooked).
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- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken > Breasts
- Main Ingredient > Eggs/Dairy
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Preparation > Equipment > Oven
- Occasion > Dinner Party
- Occasion > Holiday/Event > Non-Religious > New Years
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- Dietary > Kid Pleaser
Featured Reviews for This Recipe
On Jun 28, 2008
Came out awful! Followed instructions 100% and all i got was burnt crust that fell off the chicken. And this was only after 15 minutes of baking. Perhaps you need to fry these first so that the coating will stay on and not stick to a greased pan. I do not recommend these.
From: Chef Dawn Renee
On Jun 27, 2008
Loved this chicken! Very moist and flavorful. I will fix this again and again. I didn't use the butter for the top. The only change I might make is maybe crisp up in some olive oil before putting the chicken in the oven.
From: StacyW
On Mar 31, 2007
This is how I make my chicken strips, althoough I don't drizzle the butter on top. I make these ahead of time, flash freeze, and then pop in the oven frozen for about 8 minutes, and voila, chicken strips! The are a lot better for you than the prepackaged stuff, and a whole lot cheaper too! Oh, I sometimes use low-fat ranch dressing and don't notice a difference!
From: Mika G.
On Nov 15, 2007
Fantastic! Moist tender and very flavorful. I cooked mine on a rack on top of a foil covered cookie sheet so they wouldn't get soggy on the bottom. It worked great. My whole family loved this recipe. We will make it often. Thanks!
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