My momma always makes chicken. I mean, every single day. It’s a southern thing, except it is not always fried.
This recipe sure is a keeper!
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 top of chicken with cooking spray and bake 22–25 minutes or until the breading is crisp and chicken is cooked through. Remove from oven and allow it to rest 5 minutes before serving.