Crispy Parmesan Ranch Chicken

When Josh & I first got married I really, really struggled with how to cook chicken.  I had a serious lack of creativity and know how and sadly, Pinterest wasn't around to aid me in my culinary adventures.  Early in our marriage I "did my own thing" to several meals and about half of them turned out awful.  This one, however, did not and has become a staple in our home!  This dish is really flavorful the chicken is moist and best of all a serving is only 4 WW points plus!

Ingredients

12 oz boneless, skinless chicken breast

1 packet ranch (3 tbs)

1.5 tbs olive oil

1/4 cup bread crumbs

2 tbs parmesan cheese

Preheat your oven to 375 degrees.

Cut your chicken breast into strips.  I like to cut mine about 1" thick and sometimes if the breast is thick I even butterfly it.  I've become a freak about the internal temperature of food ever since I started feeding J table food.  No raw chicken will get into his tummy! I also trim the white off the chicken and toss it out.

If you're super paranoid about having raw chicken hands (like me) use a fork to place each strip into a ziplock bag.  Dump in 1.5 tbs of olive oil and give your chicken a shake insuring each piece is coated.  You can also do this in a bowl with your hands.  Open the bag and toss in 1/4 cup bread crumbs and a packet of ranch (or 3 tbs).  Give that bag another good shake (or if you're sure no chicken goo escaped, let your toddler shake that bag - he'll have a blast and you can clean your work area).  Place the chicken in a greased pan and top each piece with the 2 tbs parmesan cheese.  (You can always try to shake the parmesan onto the chicken in the bag, but I find it never sticks which is just so frustrating to me so now I just place it on top).

Cook the chicken for 45 minutes*, let stand for 5 minutes (except your toddler's piece, pull that and let it start cooling!) and then enjoy!  We frequently enjoy this meal with roasted green beans (coming soon!) and basic mashed potatoes (coming soon!).

Be sure to let me know what you think! :)

*A hard lesson it took me far too long to learn is that every oven is different.  Sometimes I'd put this chicken in for 30 minutes and the temperature would never get above 140.  I timed the whole meal around the chickens completion and the menfolk and I would end up eating the sides and then consuming the chicken 30 minutes later.  I've found 45 minutes at 375 is pretty solid in my oven for this recipe, but remember each oven is different and for you it might take longer.  I highly recommend testing the temperature after about 30 minutes to see how you're progressing.