Wednesday, January 14, 2009
Crispy Coated Ranch Chicken
For dinner last night my husband requested "Chicken with a crispy coating." Don't you love how specific he is?! I didn't have time to find a recipe online, so I just came up with something when I got home. It was a super-simple weeknight meal that was very good. I served it with Creamy Parmesan Orzo. I thought it was lacking a little something but I couldn't figure out what. Maybe I just underseasoned it. Either way, my husband loved it and asked me to make it again so that's definately a good sign! It's certainly not a "refined" dish but it's great for the weeknight!
2 boneless, skinless chicken breasts - pounded to an even thickness
1/2 cup flour
1 tbsp milk
1 cup panko bread crumbs
1 packet of dry ranch mix (I used hidden valley)
1/2 tsp dried basil
1/2 tsp dried oregeno
1/2 tsp dried thyme
Preheat oven to 350 degrees. If necessary, dry chicken breasts and then season with salt and pepper. On one plate add flour. On a separate plate, mix together Panko bread crumbs and dried basil, oregeno and thyme. In a shallow bowl beat eggs and milk. Open ranch packet and keep it close so you don't have to open it while your hands are in chicken! Coat chicken breast in flour, then dip in the egg wash, then lighly sprinkle on dry ranch mix (to your tastes), then press into Panko bread crumbs to create a nice, crunchy coating on both sides and place in a 13x9 baking dish that has been sprayed with nonstick spray. Repreat with remaining chicken breast. Cover dish with foil and bake for 45 minutes. Then, take off the foil, spray the top of the chicken breasts with non-stick spray, and bake for an additional 15 minutes for a nice, crispy crust.