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.
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.
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.
Combine bread crumbs with cheese and seasonings and mix to combine.
Dip marinaded chicken (remove any extra dressing) in the bread crumb mixture.
Place chicken in a sprayed glass baking dish.
Bake at 400 for 30-35 minutes until internal temps reach 180 degrees F. Enjoy with veggies.