By Kittencalskitchen on December 12, 2006
Photo by Calee
Photo by Calee
"There are plenty versions of this recipe, this is mine and can be on your table in less that an hour, my family loves this chicken! --- the ranch dressing is the secret it holds in all the flavor and moistness while the chicken is baking and also adds flavor, I find that Hidden Valley Ranch dressing works the best but Kraft or any other brand will do, I sometimes top the baked chicken with mozzarella cheese or cheddar, but that is optional --- although I have only made this using breasts I imagine that chicken pieces could be used although you would have to increase the breadcrumb mixture slightly, you can marinate the chicken breast in the ranch dressing for a few hours in the fridge, although you will need more than 1 cup of dressing if you are marinating .... *NOTE* to avoid a soggy bottom crust, place the chicken breasts onto a flat rack on top the baking sheet, also it is important not to bake the chicken in a small baking pan, if you do not have a rack bake on a large baking sheet so any juices in the pan will spread out and not accumulate under the chicken causing a soggy bottom --------------- FOR LOW-FAT OPTION: use low-fat Ranch dressing and omit the melted butter on top or use a healthy butter alternative such as Smart Balance 50/50 blend."
Serving Size: 1 (190 g)
Servings Per Recipe: 6
"I had chicken breasts to prepare for dinner and made this. I'm not afraid to rate a recipe appropriately. But, from experience Kittencal has always come through with terrific recipe results. I used panko (1 cup) and because I was getting bold with this adventure I added 1/4 cup of canned italian bread crumbs to the dry mixture. In response to those who have a "soggy" problem I would question the bread crumbs you are using. In the past I used bread crumbs I grated from sandwich bread and in doing so my breading never ever produced a crispy crust. Just a note Panko is sold at the grocery store in the canned bread crumb section or in the oriental food section and works GREAT. Kitten, the big test is always my husband. He is picky. And, I have him trained to tell me his honest opinion about my cooking. He raved about this chicken. He just kept saying "man this is good." And, I agree the taste is spectacular. During baking I turned each chicken piece a few times. They got cripsy and very moist and tasty. One more note, I added spray butter and I'm sure it was because of the Panko that still made it end up crispy. Thanks for another 10 star keeper recipe Kitten! Man it was good!"
"I finally made this last night. My husband and I loved the recipe. Very simple and easy to make. He said the chicken had great flavor. I baked the chicken on a cookie sheet lined with foil, but used a cooling rack on top of the cookie sheets to bake the chicken. It was perfect. Thanks...."
"Wonderful and easy to make. Used Mrs. dash instead of seasoning salt because it's what I had on hand. Definitely recommend using Panko crumbs. Also pour out Ranch a little at a time so if you don't use it all you don't have to toss it because raw chicken was in it. Easy cleanup using foil too. My son who is 5 and is pretty much a vegetarian actually finished this off before his carnivorous 3 yr old brother. Will definitely make again!"
"This was sooo good! I used 3 good sized chicken breasts and it was done in 30 mins! Thanks for the great recipe! :D"
"As usual, a great recipe from Kitten! And while another review really isn't needed, I can't help it. We have been very rushed lately, so this chicken was the star in my attempt to get us a good weekday meal for once this month! If only the rest of my toss together dinner had been as wonderful--to quote DH "The mashed potatoes needed more milk, the broccoli was overdone, but the chicken!!!!" A keeper and our thanks!"
"My Husband actually made this and it was great. If he can make it anybody can."
"I prepared it according to recipe except that I used 1 1/2 pounds of breast tenderloins instead of full size breast. It was really good. Everyone that tried it liked it. I did use the panko and the highest measure of spices called for. I also marinated it for 24 hours in the ranch dressing. Since I used the breast tenderloins it only took 14 minutes to cook (7 turn and 7 more). It was moist and not soggy at all."
"This hardly needs another 5 star rating, but I couldn't resist! This was delicious! I used a mix (about 50/50) of panko and italian seasoned breadcrumbs, and for the dressing I used a Parmesan ranch. I cooked the chicken a little bit longer because it wasn't fully thawed. I placed a cooling rack on a baking sheet, but the bottom still was a little bit soggy. I'll find a way to fix that next time. But it was such a tasty chicken dish! Very moist chicken, good breading on the outside. I was a bit worried about having uncooked chicken (most of my attempts at baking chicken without a precook in a pan don't go exactly as planned) but this was wonderful! Next time I'll probably pound the chicken a little flatter so I don't brown the breading so much in an effort to cook it all the way through, and I'll probably add some shredded cheese the last couple of minutes."
"This is in my regular rotation - I can't believe I never reviewed it! I use Italian seasoned breadcrumbs. I'm a fan of "easy," so I put the chicken in the baking dish (with aluminum foil lining the bottom of course), spread some ranch on top, flip the breast over, pour a little more ranch on that side, and then shake the bread crumb mix over the top of it! I omit the butter as I don't think it needs it. My other handy hint: if you make it my way, then the chicken has never touched the bread crumbs, and you can throw the crumb/cheese mix in a Tupperware and put it back in the fridge for next time. Trust me, you'll be wanting to make this again! Side note: I made this with pork chops one night - TO DIE FOR!"
"I've made this several times and always been pleased by the results. The dipping and breading steps are very messy (I think my ranch dressing is too thick; I may thin it a bit next time, as it just glops on and doesn't drip off) but very worth it. This last time, I also used Mrs. Dash instead of the seasoning salt, and I always use whole wheat panko and never use the butter. I may try turning the chicken during cooking next time, as another reviewer suggested, as I did end up with some soggy spots despite baking on a cookie sheet lined with parchment paper."
"Excellent taste, very easy. I submitted correction to preparation step to delete the step which includes 9X13 baking dish not sure why or where this step was added since later you are directed to use a greased baking sheet? Great recipe otherwise."
"Yeah, like you need another five stars, Ms. Kittencal! But I must say, this was a hit with my carnivorous husband. Now, he's a dark-meat-snob, as a rule, but I'm feeding him more breasts (chicken ones, I mean, oh y'all shut up:):) for the lesser fat content. These were so moist and juicy/crispy that he probably thought they were thighs! Panko's the ticket---I agree with other reviewers on that. I made no changes except to marinate the meat in the ranch dressing for a few hours...figured it couldn't hurt! Served with a rice pilaf and baby green peas."
"We loved this. I used Panko breadcrumbs and omitted the butter. Baked on a cooling rack on top of foil lined cookie sheet. The chicken had a wonderful flavor and I will definitely add it to my rotation!!"
"This was AWESOME! DH loved it so much he went back for thirds... Thanks for making me look like a star in the kitchen!"
"So delicious. My husband actually said this might be the best thing I've ever made. All I had were Italian bread crumbs so I didn't add the seasoning salt, garlic, or pepper to the bread crumbs. After the chicken cooked I poured warmed Marinara sauce and mozzarella on top. I put it back in the oven to melt. Another fabulous recipe from Kittencal!"
"Fantastic! I used half ranch dressing and half blue cheese dressing to add a little different flavor. I also omitted the melted butter to make it a little lighter. Next time I will use panko crumbs so that it's even crispier. The chicken was moist and full of flavor. Kids and adults were pleased. Thanks, Kittencal, for another great recipe!"
"Yummo! Followed the recipe exactly but mixed panko with seasoned breadcrumbs with the parmesan. Also baked on a rack in the oven and the entire pieces were crispy! DH loved these. I used leg/thigh quarters with the skin on. Loved this. Thanks Kitten."
"This was awesome! I made a few changes because of what I had on hand. I mixed a packet of ranch dip mix with light sour cream for the dressing. I omitted the salt. I did use the panko. I did not have grated parmasean cheese so I used shredded. Also, I did not use butter. I used olive oil cooking spray. OMG, this actually turned out to be kind of a light recipe, and so delicious!"
"Haven't made this, but I bet it's 5 stars as it's very similar to something I make with boneless skinless turkey breasts. Only difference is, I use a beaten egg & milk mixture instead of the ranch dressing, use italian seasoning plus salt instead of seasoning salt. I butterfly or smash the breasts to make them thin and then I fry the breaded breasts in a non-stick frying pan lightly seasoned with light extra virgin olive oil. No butter on afterwards either. My family loves it, especially my sons. Doing it this way makes them nice and crispy."
"i made this for 2 portions and used veggie chicken breasts, which are pre-cooked. i also added a bit of dill and onion flakes for more flavor since i only had regular salt. used real homemade butter and three cheese ranch dressing. this was browned and crispy in about 15 min so i let it sit on the oven vent while i made yorkshire puddings and put it back in the turned-off oven to keep warm and crispy while the puddings firmed up. served with a simple salad. this would have had more flavor had i marinated but was still quite tasty"