Parmesan Crusted Buffalo Chicken Breasts #RSC

Ready, Set, Cook! Hidden Valley Contest Entry. A recipe to satisfy your craving for buffalo chicken paired with a crunchy topping that leads to a tasty explosion in your mouth.

• Ready In: 35 mins
• Serves: 4
• Yields: 4 breasts

Ingredients

• 2  boneless skinless chicken breasts
• 1⁄2 cup  Frank's red hot sauce
• 1 (16 ounce) container  Greek yogurt
• 1 (1 ounce) packet  Hidden Valley Original Ranch Dips Mix
• 1  cup panko breadcrumbs
• 1⁄2 cup  sargento parmesan cheese (shredded)

Directions

1. Rinse off both chicken breasts and dry them off. Cut both long ways down the middle to make 4 separate breasts. Lay them out on a parchment paper lined cookie sheet. Pour 1/8 cup of Franks Red Hot Sauce over each breast.
2. In a separate bowl combine the Greek yogurt and the Hidden Valley Ranch Original Ranch Dip Mix, mix well.
3. In another bowl combine your bread crumbs, with the Parmesan cheese and 1/8 of the prepared dip. Mix all ingredients then sprinkle evenly over all four breasts.
4. Place your cookie sheet in a preheated oven set to 350 degrees for about 20 to 25 minutes. Your recipe will be done when your crust is golden brown.