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4 boneless skinless chicken breast halves
2 tablespoons oils
1/4 cup ranch salad dressing
1/3 cup Italian-style or seasoned dried bread crumbs
1. Flatten chicken breasts to 1/4-inch thick between plastic wrap or waxed paper (see ALL ABOUT CHICKEN, 04-How to Flatten Chicken Breasts).
2. Heat 2 tablespoon oil in 12-inch nonstick skillet over medium heat. Dip chicken into 1/4 cup ranch dressing, then coat with 1/3 cup dry Italian-style or seasoned bread crumbs. Cook about 10 minutes; turning chicken once, or until chicken is no longer pink in center.
2 tablespoons oils
1/4 cup ranch salad dressing
1/3 cup Italian-style or seasoned dried bread crumbs
1. Flatten chicken breasts to 1/4-inch thick between plastic wrap or waxed paper (see ALL ABOUT CHICKEN, 04-How to Flatten Chicken Breasts).
2. Heat 2 tablespoon oil in 12-inch nonstick skillet over medium heat. Dip chicken into 1/4 cup ranch dressing, then coat with 1/3 cup dry Italian-style or seasoned bread crumbs. Cook about 10 minutes; turning chicken once, or until chicken is no longer pink in center.
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