Its an herby, tangy spin on a classic back-of-the-jar recipe.
Simply Recipes / Ciara Kehoe
Ive been fascinated by recipes ever since I was a child.
I drove my mom crazy with this odd little habit and requests for ingredients from the grocery store.
Simply Recipes / Ciara Kehoe
The resulting chicken was super moist and juicy with an irresistible crispy and cheesy crust.
Most importantly, it tasted nothing like mayonnaise, of which I am not a fan.
Recently, on a particularly chilly evening, I had an intense craving for this nostalgic meal.
Simply Recipes / Ciara Kehoe
I live with a house full of fellow mayonnaise haters and I was missing the key ingredient.
I decided to get a little inventive and reached for abottle of ranch dressinginstead.
To my surprise and delight, it was a big hit!
Simply Recipes / Ciara Kehoe
My kids now refer to this meal as big chicken nuggets which is a fairly apt description.
You get moist, juicy chicken paired with just a hint of crunchy golden brown crust.
Sometimes you just cant beat a classic!
As for the Parmesan cheese, this is one of the only times that the pre-grated stuff is superior.
Its drier than freshly-grated, which helps it to form a thick paste to coat the chicken.
You just want a little sprinkle of something that gives the dish some crunch.
In a small bowl, mix together the ranch dressing and Parmesan cheese until a thick paste forms.
The consistency should be similar to whipped cream cheese: thick, but easy to spread.
Pat the chicken dry with paper towels, then season all over generously with salt and pepper.
Transfer the coated chicken to the prepared baking sheet.
Sprinkle each chicken breast with 1/2 tablespoon of breadcrumbs, pressing them onto the paste to ensure they adhere.
Remove the chicken from the oven and serve.
Any leftover chicken can be stored in an airtight container in the fridge for up to 3 days.
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