Crispy Ranch Baked Chicken

ingredients:
1 package of thinly-sliced boneless skinless chicken breasts
2 cups seasoned panko breadcrumbs
2/3 cup of italian blend shredded cheese
1 cup of water
2 tbsp of ranch dip (sour cream and ranch powder packet)
1 tbsp olive oil
cooking oil spray

hardware:
baking rack that fits over a baking pan

procedure:

1. Preheat the oven to 400° and line your baking pan with foil to conduct heat.
2. Combine the breadcrumbs and cheese in a dish wide enough to put the chicken in. I just used a wide Tupperware bowl.
3. In another bowl, combine the water, dip, and olive oil and mix well, until no lumps of dip are visible.
4. Dip each chicken breast in the liquid mixture, then coat them with the breadcrumb mixure as much as possible. This may require a few flips and packing the crumbs on with a spoon.
5. Spray the baking rack with the cooking spray, then place it over the baking pan and put the chicken on it.
6. Bake for 30 minutes, flipping the chickens halfway through to properly brown them on both sides.

comments:
This isn't the healthiest, but I try to eat pretty low-calorie throughout the week so I buy large amounts of boneless skinless breasts. So anyway, I had some leftover ranch dip I had made when Trevor had friends over, from light sour cream and a packet of ranch powder. Then a bunch of chicken breasts, and some breadcrumbs left over from making meatloaf, so I whipped this up. I was pretty satisfied with the outcome, although they were a little bit soggy on one side so I decided baking them on a rack over a baking pan would make better sense.

You can always buy the regular boneless skinless chicken boobs and thinly slice them yourself. I used water and the dip instead of a milk/egg mixture to try to lower the calorie count a little bit. You can always use any thick sauce that you enjoy, honey mustard would be pretty good.

As a Southern woman I love few things more than fried chicken, and this is a very decent substitute.