Friday, September 25, 2009

A New Favorite

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.

3 comments:

mell said...

OMG! That sounds awesome! I definitely want to try that recipe in the next week or two! :)

(as an afterthought...i wonder if i could find a low-sodium mix for the ranch. hmm...)

Karen said...
This comment has been removed by the author.
CygnetMommy said...

That does sound really good! Do you have any recipes or ideas for a light sauce with maybe olive oil and garlic? I got some pasta and colored some for Zack's class for sorting, but I have random pastas left over. Seeing as you are oh so crafty in the kitchen, I figured you might have something up your sleeve that would work. Thanks!