Last night we made Parmesan-ranch crusted chicken. We've made shake-and-bake before and tried a few other variations on breaded, baked chicken but this was by far the best we've made. There was plenty of the mixture left after preparing the chicken so I chopped a zucchini into circles and breaded them, too. I should have cut up two, even the kids scarfed them down.
For roughly 1 lb of chicken breasts, in a medium bowl mix the following:
1/4 cup breadcrumbs
1/2 cup Parmesan
4 tsp dry ranch mix
Break and beat an egg in a separate bowl. Dip breasts into egg then transfer to crumb mixture and coat thoroughly. Place on a greased baking sheet. Bake at 400 degrees 20-30 minutes.
To make the zucchini, cut the circles about 1/4 inch thick and follow the same procedure. Bake for around 12 minutes, flipping once.