4 boneless skinless chicken breasts (about 1 1/4 lb)
3 tablespoons reduced-fat or regular ranch dressing (I don't like Ranch so I used Miracle Whip Salad Dressing)
1 cup Progresso® lemon pepper panko crispy bread crumbs
2 tablespoons butter or margarine, melted
Fresh parsley, if desired
Heat oven to 425°F. Line cookie sheet with foil; spray foil with cooking spray. (I use a Silpat liner because I found the chicken sticks to the foil even with the 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. (I just lay the chicken breast flat and butterfly cut it - easier for me)
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.
Never tried it pan fried, but the Progresso® website where I found the recipe provides those directions also:
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.
(Found this recipe on the Progresso® website, tried it and loved it.)
- Calories 360
- Total Fat 16g
- Saturated Fat 5g
- Trans Fat 0g)
- Cholesterol 105mg
- Sodium 650mg
- Total Carbohydrate 19g
- Dietary Fiber 0g
- Protein 34g