Crunchy Chicken Breasts Coated In Ranch Seasoning And Cheddar Cheese – YUMFEST!
This chicken is quite delicious. One that everyone will love to enjoy. I promise you, this chicken will be on your weekly menu after you try this. This is not a boring old chicken recipe. It is coated in the ranch which gives it a tangy taste and then loaded with cheese.
Then baked in the oven, it makes the flavors stand out more. When the cheese melts, it crisps and oh, it’s so amazing. You are going to love this. I beg you, try it tonight!
If you’re not fond of ranch sauce in your salad, eat it on your chicken. It is truly the best way to enjoy it. The cheese coating adds the best taste to this meat and you will thoroughly enjoy it at any time of year! This is one meal that my husband and kiddos are quite fond of. My picky eater middle child often asks for this yummy dish once a week. I’m so happy that they all enjoy this recipe so much. I anticipate the same outcome for your family
This recipe sure is a keeper!
CRUNCHY CHICKEN BREASTS COATED IN RANCH SEASONING AND CHEDDAR CHEESE – YUMFEST!
- 4 boneless, skinless Perdue chicken breasts
- 3/4 cup Hidden Valley Ranch dressing
- 3/4 cup panko breadcrumbs, or plain breadcrumbs
- 1/4 cup Kraft sharp cheddar cheese, finely shredded
- 1/4 cup Kraft Parmesan cheese, grated
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper and spray with cooking spray.
- Trim Perdue chicken breasts, place in a large bowl then pour Hidden Valley ranch dressing over the chicken and mix until evenly coated. Marinate for up to overnight or bread immediately.
- To make the breading, add panko breadcrumbs, Kraft cheddar, and Parmesan cheese into a shallow bowl then stir until well combined.
- Remove chicken from dressing and allow the excess to drip off but leave any that clings to the chicken. Completely coat each breast in the breading mixture.
- Arrange the chicken on the baking sheet, spritz the top of chicken with cooking spray and bake 22–25 minutes or until the breading is crisp and chicken is cooked through. Remove from the oven and allow it to rest 5 minutes before serving.