AuthorFish Food
DifficultyIntermediate

A wonderful way to roast vegetables. You can substitute any of the veggies with ones available in the pantry. For example, add brussels sprouts, butternut squash, red peppers, broccoli and carrots etc.

https://www.cdkitchen.com/recipes/recs/459/BakedRanchParmesanChicken68541.shtml
Prep Time15 minsCook Time50 minsTotal Time1 hr 5 mins

INGREDIENTS

 6 chicken breast halves
 ½ cup ranch salad dressing
 1 cup dry bread crumbs
 ½ cup Parmesan cheese
 1 tsp black pepper
 1 tsp dried Italian seasoning
 ½ tsp salt

DIRECTIONS

1

Combine the chicken breasts with the ranch salad dressing in a zip-top bag or plastic container. Make sure the chicken is fully coated with the dressing. Marinate for 4 hours or overnight.

2

Preheat oven to 450 degrees F.

3

Combine the breadcrumbs, Parmesan cheese, black pepper, Italian seasoning, and salt in a shallow dish and mix well.

4

Remove the chicken from the marinade, leaving the dressing clinging to the chicken. Roll the chicken breasts in the breadcrumb mixture to coat on all sides.

5

Place the chicken in a single layer in a 13" x 9" baking dish and bake at 450 degrees F for 20 minutes. Then reduce the heat to 350 degrees F and bake the chicken for an additional 30 minutes or until cooked through.

Ingredients

 6 chicken breast halves
 ½ cup ranch salad dressing
 1 cup dry bread crumbs
 ½ cup Parmesan cheese
 1 tsp black pepper
 1 tsp dried Italian seasoning
 ½ tsp salt
Baked Ranch Parmesan Chicken