Yield: 4 servings

1 pound chicken tenders or boneless skinless chicken breasts
1/2 cup ranch salad dressing
1 cup panko (Japanese bread crumbs)
olive oil

Using a pastry brush, apply a thin layer of salad dressing to the chicken. Roll
in bread crumbs. In a large skillet, cook the chicken in olive oil until crispy
and chicken is cooking through.