Ranch Mozzarella Chicken #RSC

Ready, Set, Cook! Hidden Valley Contest Entry. This is a lovely makeover of a tried-and-true recipe I've used for all of my married life (almost 10 years). With the ranch flavoring, it dresses it up and makes it a great recipe for weekends or a special company meal. I love it because the prep time is very low. I can pop it in the oven and pull out a meal that looks and tastes like it took me hours to prepare. Over a bed of rice with a side salad or green vegetable, it makes an attractive display.

• Ready In: 1 hr 10 mins
• Serves: 6
• Yields: 6 chicken breasts

Ingredients

• 6  chicken breasts (fully thawed)
• 3  eggs
• 3⁄4 cup  plain breadcrumbs
• 1⁄2 cup parmesan cheese
• 1  ounce  Hidden Valley Original Ranch Dressing Mix
• 1  cup shallot (diced)
• 6 -8  slices mozzarella cheese
• 1⁄8 cup  bottled  Hidden Valley® Original Ranch® Dressing

Directions

1. Set oven for 350 degrees Fahrenheit.
2. Mix together bread crumbs, parmesan cheese and Ranch mix in a small bowl.
3. In another small bowl, beat two eggs with a fork.
4. Dip the chicken breasts first in the beaten eggs, and then in the bread crumb mixture. Lay them in a casserole dish.
5. Scatter the shallots over the chicken breasts.
6. Place the mozzarella slices over the shallots, completely covering all the chicken in the dish.
7. Spread Ranch dressing from the bottle over the mozzarella. Use a knife to smooth it out so that a thin layer of the dressing covers all the cheese.
8. Put the chicken in the oven and bake it for 1 hour but check it at 45 minutes. The cheese should be golden brown and the chicken tender and delicious.