I made up this recipe this evening, and it was a hit. Josh loved it, so that’s my barometer. Also, because I made it up, the amounts are approximate. Adjust them as you see fit.
- 2 cleaned chicken breast halves
- 1/2 cup prepared Good Seasons Garlic & Herb Salad Dressing
- 1 c. Panko Bread Crumbs
- 1 c. Ground Parmesan Cheese (the powdered stuff is fine)
Preheat oven to 400.
Place cleaned chicken breasts into a large ziplock bag. Pour the salad dressing over it. Leave out on the counter (the salad dressing solidifies in the fridge) for about an hour (don’t worry, the chicken won’t go bad) so the breasts can marinate.
Mix the Panko and the Parmesan Cheese in a shallow dish. Take the breasts from the marinade let drip a little, then dredge in the crumb/cheese mixture. Coat well on both sides.
Place the coated breasts on the rack of a roasting pan (if you don’t have one, maybe a cake cooling rack will work), so the drippings will be kept away from the breasts while they cook, and the breading will stay crisp.
Bake about 20 min, or until breasts test done. Remove from oven, and allow to rest about 5 min before serving.