5.27.14 23

Baked Ranch Parmesan Crusted Chicken

Welcome back from the long weekend, friends! I hope you all had a weekend of beautiful weather, fun and relaxation. That’s pretty much what our weekend consisted of, and I’m missing it already. I’ll be sharing a recap Thursday!

Onto this week’s recipe. Does anybody else ever struggle with cooking chicken to make it different and not so bland? I’ve gotten pretty good at this over the years, but I still go through spells when I don’t feel like making one of my tried and true recipes.

I came across this recipe on Pinterest (where else, right?), and it was just what I was looking for. I’ve concocted several chicken recipes over the years that include a cracker crust, so I can’t believe it never occurred to me to add Ranch dressing. Duh!

This makes for an easy, quick and filling weeknight meal, and we had two chicken breasts leftover for lunch the next day. Enjoy!

*Note: The measurements below differ from the original sourced recipe. 

4 chicken breasts
1 sleeve Ritz crackers
1 cup shredded Parmesan cheese
1 Tbsp Parsley flakes
1.5 Tbsp Ranch dressing per chicken breast
Garlic salt, to taste

1. In a sealed Ziploc bag, crush Ritz crackers by hand or with a rolling pin. Add Parmesan cheese and parsley flakes.

2. Rinse chicken breasts and pat dry. Arrange in a 9×12 dish (I used a Pyrex pie dish). Sprinkle
the chicken breasts with garlic salt, and then spread a thin layer of ranch dressing over the
top. Sprinkle a handful of cracker/cheese mixture on each chicken
breast, and pat down.

3. Bake in a 400 degree oven for about 20 minutes, or until the top is golden brown.

What is your favorite chicken recipe?