Ranch Chicken Parmesan
Source:Modified from The Baking Beauties

6 boneless skinless chicken breasts
1 cup dry breadcrumbs
1/3 cup Parmesan cheese
1 teaspoon seasoning salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 1/2 cup ranch salad dressing

In a resealable plastic bag, marinade chicken breasts in ranch dressing for at least half an hour. Set oven to 400° degrees (set oven rack to lowest position). Lightly grease a 13 x 9-inch baking dish. In a shallow bowl mix together the dry breadcrumbs with Parmesan cheese, seasoned salt, black pepper and garlic powder. Remove chicken from marinade, allowing any excess to drip off. Coat in the breadcrumb mixture. Place in a single layer onto a greased baking sheet or line with non-stick foil (do NOT bake in a smaller baking dish or the bottom of the chicken will be soggy). If desired you can sprinkle black pepper over the chicken pieces. Bake uncovered for about 30-35 minutes or until the chicken is cooked

Freezing Directions

Marinade chicken breasts and coat with crumb mixture. Place on a big plate or in a big dish to Flash Freeze* in the freezer and when firm place them in freezer bags for future use. To Serve: Thaw and place in baking dish. Bake uncovered for about 30-35 minutes or until the chicken is cooked.


*Flash Freeze: the process of spacing items out on a tray, freezing them until they are firm and then storing them in more space-efficient freezer bags

Very moist and delicious. I love the new (to me) technique of Flash Freezing. Instead of freezing in a baking dish I can place them in freezer bags to save space and save my baking dishes for other meals when I need to use them rather than having them held up in the freezer.