simple sunday: parmesan ranch chicken
This is good, y’all. Easy to put together and super satisfying.
Put the chicken breasts in a ziplock bag and squeeze the air out. Use the smooth side of a meat tenderizer to pound them to 3/4″ thickness.
(Sidenote: Before I owned a meat tenderizer, I used to use a wine bottle. I held it by the neck and use the fat part to pound the meat. I once had an explosion when the countertop broke my bottle. That bottle happened to be more expensive than a tenderizer so I gave in an bought one after that.)
In a small bowl, combine the mayo, 1/3 c of the Parmesan, and the Ranch mix. Put the chicken breasts in a greased baking dish and coat the tops with the mayonnaise mixture. Add pepper and the remaining Parmesan cheese to the chicken breasts.
Bake at 350 degrees F for 30-35 minutes, until the chicken is cooked through and the topping has browned. Serve immediately.
Parmesan Ranch Chicken
3 chicken breasts
1/2 c mayonnaise
1/4 c + 2 tbsp Parmesan cheese, grated
1/2 packet Ranch dressing mix
Place the chicken breasts in a ziplock bag and use a meat pounder to flatten them to 1/2 inch thick. Coat a baking dish with non-stick spray and place the chicken breasts in the dish.
In a bowl, combine mayo, Ranch seasoning, and 1/4 c Parmesan cheese. Coat the top of the breasts with the mixture. Sprinkle them with pepper, to taste, and the remaining 2 tbsp of Parmesan cheese.
Bake at 350 degrees F for 30-35 minutes, until chicken is cooked through and coating has browned. Serve immediately.