Friday, February 5, 2010

Crispy Bacon & Parm Ranch Chicken
by Angel Shannon

•4 boneless, skinless chicken breasts (tenders if you prefer)
•1 (16 oz) bottle Peppercorn Ranch dressing
•1 cup Italian Bread Crumbs
•1 cup grated Parmesan Cheese
•½ lb. bacon, fried crispy and crumbled
Pour dressing into shallow pan or pie plate; set aside. In medium bowl, mix bread crumbs, cheese and bacon together. Dip cleaned and dried chicken into dressing then coat with bread crumb mixture. Place prepared chicken in sprayed or lined 9x13-in pan and bake at 350 degrees for 45 minutes or until juices run clear. Serve with buttery herb angel hair pasta! This recipe doubles easily.

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