These breaded chicken breasts are crispy and brown on the outside and tender and juicy on the inside, that’s why ranch chicken is one of my favorite chicken recipes ever. The seasoned crumbs add extra flavor to this lovely dish. My family tends to prefer red meat, so they are not too enthusiast when I serve some chicken or white meat in general; to them is just not as attractive ad beef or pork. Ranch chicken made them change their minds though, as everyone loved it and asked for a second portion. This yummy recipe is not only tasty and simple to make, but it’s also very unexpensive, which makes it even better, especially if you are cooking for 10 or 12 people like I do sometimes. This moist, flavorful, slightly crunchy chicken will amaze you with its flavor. Try it when you get the chance and let me know what you think.
INGREDIENTS 4 boneless skinless chicken breast halves 1/4 cup ranch dressing 1/3 cup dry bread crumbs
2 tablespoons olive or vegetable oil
Dip the chicken into the dressing, then coat with bread crumbs. In a 10-inch skillet, heat the oil over medium-high heat. Cook the chicken in the oil for about 12 to 15 minutes, turning once, until the outside is golden brown and the chicken is no longer pink when centers of thickest pieces are cut. Serve ranch chicken with steamed veggies and mashed potatoes.