Sunday, October 24, 2010

Parmesan Ranch Chicken

This is so good, and so easy! Totally company-worthy!! I don't like parmesan cheese, and my dad doesn't like ranch, but we all love this recipe. You should totally try it, it is one of our favorites. It's a winner times ten!!

Parmesan Ranch Chicken
Recipe Adapted from Lion House Classics
3-4 boneless skinless chicken breasts, cut into 1/3's (strips)
1 cup cornflake crumbs
1 cup shredded parmesan cheese
2 heaping tablespoons dry ranch dressing powder
1/2 c. (or so) milk
jar of your favorite marinara sauce, heated
bowtie pasta (I just use the whole box/bag), cooked
additional shredded parmesan cheese for garnish
Combine and mix cornflake crumbs, parmesan cheese, and ranch powder in a bowl. Put 1/2 c. (or more if needed) in a seperate bowl. Roll chicken 1/3's in milk, then into crumb mixture. Place in greased 9x13 pan (sometimes it takes 2 pans to fit all the chicken pieces because you don't want them to touch). Sprinkle leftover crumb mixture on top of the chicken. The more "breading" the better! (In fact, if you run out, it's totally worth making more for the tops.) Spray tops of chicken with Pam (it will keep them moist!) Bake 350 degrees for 25-30 minutes, or until done. Serve on a bed of bowtie pasta, pour some marinara on top and sprinkle with paremesan. Enjoy!

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