Ranch Parmesan Crusted Chicken #RSC

Ready, Set, Cook! Hidden Valley Contest Entry. A delightfully tasty chicken recipe developed by me, for my "picky" eaters. I serve this over rice or pasta. Try it you will LOVE it !

• Ready In: 1 hr 5 mins
• Serves: 4
• Yields: 4 pieces

Ingredients

• 4  medium boneless skinless chicken breasts
• 1  egg
• 1⁄2 cup milk
• 1⁄8 teaspoon salt
• 4  tablespoons unsalted butter (melted)
• 1⁄2 cup parmesan cheese, shredded
• 4  tablespoons honey
• 1⁄2 cup  breadcrumbs
• 1  tablespoon marjoram leaves, crushed
• 1  tablespoon garlic powder
• 1 (1 ounce) packet  Hidden Valley Original Ranch Dips Mix

• Topping

• 1⁄4 cup lemon juice
• 1⁄2 cup white wine
• 1  cup  Greek yogurt
• 2  tablespoons unsalted butter (melted)
• 1⁄4 cup shallot (peeled and chopped fine)
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon pepper
• 2  tablespoons chives, chopped
• 1⁄2 tablespoon marjoram leaves, crushed

Directions

1. Wash and pat dry chicken breast, and prepare 9X13 oven proof casserole dish, spray with pam.
2. Combine ingredients in two 2qt bowls as follows:
3. bowl #1 Combine beaten egg, milk, salt, butter, parmesan cheese and honey.
4. bowl# 2 Combine bread crumbs, marjoram, garlic powder, and ranch seasoning mix.
5. Dredge chicken breast in bowl#1, then place in bowl#2 and cover both sides completely. Place in casserole.
6. dish. Continue until all breast completed.
7. Mix all topping ingredients together in a small mixing bowl. Spread over each chicken breast equally. Bake for 45 minutes inches.
8. a 350 degree preheated oven.
9. Serve over your favorite rice or pasta and enjoy -- .