Oven Baked Lemon Pepper-Ranch Chicken - Super Easy

By Nonna2Three

Ingredients
  • 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

Directions
  1. 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)

  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.

  4. Never tried it pan fried, but the Progresso® website where I found the recipe provides those directions also:

  5. 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.

  6. (Found this recipe on the Progresso® website, tried it and loved it.)


Nutritional Facts

Servings
4
Calories 360
Total Fat 16g
Saturated Fat 5g
Trans Fat 0g)
Cholesterol 105mg
Sodium 650mg
Total Carbohydrate 19g
Dietary Fiber 0g
Protein 34g

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1 reply

MewElla
MewElla 2011-03-12 09:52:16 -0600 Report

I like simple, good for you receipes and this looks, like the title, super easy. Thanks Nona