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Lemon Pepper-Ranch Chicken

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Lemon Pepper-Ranch Chicken
  • Prep Time 10 min
  • Total Time 30 min
  • Servings 4
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Home-cooked crunchy ranch chicken is table-ready in 30 minutes! Lemon pepper panko bread crumbs lend a flavor twist to this family favorite.

Ingredients

4
boneless skinless chicken breasts (about 1 1/4 lb)
3
tablespoons reduced-fat or regular ranch dressing
1
cup Progresso™ lemon pepper panko crispy bread crumbs
2
tablespoons butter or margarine, melted
Fresh parsley, if desired

Directions

  • 1 Heat oven to 425°F. Line cookie sheet with foil; spray foil with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2 inch thick.
  • 2 In shallow bowl, place dressing. Dip chicken in dressing; coat evenly with bread crumbs. Place on cookie sheet. Drizzle with melted butter.
  • 3 Bake 10 minutes. Turn chicken; bake 5 to 10 minutes longer or until juice of chicken is clear when center of thickest part is cut (165°F) and coating is light golden brown. Garnish with parsley.
Tips  

Serve with classic mashed potatoes, your favorite steamed green vegetable and a crisp green salad.

This crunchy chicken makes a nice main dish salad. Slice the cooled chicken breasts into strips and serve on a salad of baby spinach, halved grape tomatoes and sliced kalamata olives. Top with your favorite vinaigrette dressing.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
360
(
Calories from Fat
150
)
Daily Value
Total Fat
16g
25%
(
Saturated Fat
5g
26%
,
Trans Fat
0g
)
Cholesterol
105mg
35%
Sodium
650mg
27%
Potassium
270mg
8%
Total Carbohydrate
19g
6%
(
Dietary Fiber
0g
0%
,
Sugars
0g
)
Protein
34g
Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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