Description
A homemade version of the beloved restaurant dish, featuring juicy chicken breasts coated in a crispy panko and cheese crust.
Ingredients
- 4 skinless/boneless chicken breasts, pounded to ¾ inch thick
- 3/4 cup Parmesan cheese, chopped into bits
- 3/4 cup Provolone cheese, chopped into bits
- 6 tablespoons Buttermilk Ranch salad dressing
- 1 cup panko breadcrumbs
- 2 teaspoons garlic powder
- 5 tablespoons melted butter
- 1/2 cup olive oil
- 1/2 cup ranch dressing
- 3 tablespoons Worcestershire sauce
- 1 teaspoon vinegar
- 1 teaspoon lemon juice
- 1 tablespoon minced garlic
- 1/2 teaspoon pepper
- Salt/Pepper to taste
- 2 tablespoons vegetable oil
Instructions
- Preheat your oven to 400°F (200°C) and prepare your baking sheet with parchment paper.
- Season the chicken breasts with salt and pepper.
- In a bowl, mix the panko breadcrumbs, garlic powder, and melted butter until well combined.
- In another bowl, combine ranch dressing, buttermilk ranch salad dressing, Worcestershire sauce, vinegar, lemon juice, and minced garlic.
- Dip each chicken breast into the ranch mixture, allowing excess dressing to drip off, then coat both sides with the panko mixture. Press the panko into the chicken for an even coating.
- Arrange the prepared chicken on the baking sheet. Drizzle olive oil over the chicken to enhance crispiness.
- Bake for 25-30 minutes or until the chicken is golden brown and cooked through. Check that the internal temperature reaches 165°F (74°C).
Notes
Use fresh ingredients for the best flavor. If short on panko, make your own from stale bread. For extra flavor, consider adding herbs like dried parsley or Italian seasoning.
