Ranch Breaded Chicken

The night I made this meal, chicken was not on the menu. 

It was a pork chop kind of night, problem was I didn't take the pork out of the freezer. 

Of course I didn't realize it until 4pm. 

What I did have was a package of chicken in the fridge I hadn't separated into freezer bags yet. 

I  jumped on the computer in search of a quick chicken recipe I could throw together. 

Without having a chance to run to the store and only having about an hour before dinnertime.  

I had all of the ingredients for this recipe and it didn't take a lot of time. 

Win win.  

Results: One of the most flavorful chicken recipes I've ever made.  Each bite was full of flavor.  My only complaint is how long it took my chicken to cook.  I should have butterflied the chicken to make it thinner because my pieces were too think to cook in a matter of minutes.  I also think I will try to bake this next time.  Maybe brown it on the stove and then throw it in the over.  I'll keep you posted on that one but nonetheless, still a recipe you won't be sorry you made! 

Ranch Breaded Chicken

Courtesy of Love, Pomegranate House 

Ingredients

• 1/2 cup Panko bread crumbs
• 1/4 cup grated parmesan cheese
• 2 tsp garlic powder
• 1 envelope Hidden Valley® Original Ranch® Seasoning Mix
• 5 tbsp butter divided
• 6 boneless chicken breasts

Instructions

1. Melt 1 tbsp butter in a shallow bowl. In another shallow bowl, combine Panko, cheese, garlic powder, and Hidden Valley® Original Ranch® Seasoning Mix.
2. Dip chicken in butter, then roll in breading mixture to coat, pressing the breading into the chicken breast.
3. Melt remaining 4 tbsp butter in a large frying pan. Once melted, place breaded chicken into pan. Cook for about 5 minutes or until golden brown. Turn and cook for an additional 3-5 minutes. Chicken is cooked thoroughly when the center is no longer pink.