In an effort to finish up some salad dressing in our fridge, and per recommendations of others in the blogsphere, we tried Ranch Parmesan Chicken.
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This chicken is super moist, tasty and really easy to make. All things we love in our kitchen. And, to make it gluten-free, just use gluten-free bread crumbs (and make sure the salad dressing is GF too).
Ranch Chicken Parmesan - Modified from The Baking Beauties
2 chicken breasts
1/4 C Ranch salad dressing (we used fat-free)
1/4 C bread crumbs
1/8 C Parmesan cheese, grated
1/2 tsp. season salt (salt-free)
1/4 tsp. garlic powder
1/8 tsp. pepper
Marinade chicken breasts in salad dressing for at least an hour.
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Make bread crumbs by taking 1 thick slice of bread and grating it in the blender. Measure out 1/4 C and freeze the other bread crumbs for later use.
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Combine bread crumbs with cheese and seasonings and mix to combine.
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Dip marinaded chicken (remove any extra dressing) in the bread crumb mixture.
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Place chicken in a sprayed glass baking dish.
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Bake at 400 for 30-35 minutes until internal temps reach 180 degrees F. Enjoy with veggies.
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