I was on a mission to stock our freezer with some chicken meals, and started with a Ranch Parmesan Chicken recipe from plainchicken.com.

Here’s what I ended up with…

Baked Parmesan Ranch Chicken - served with rice and salt & vinegar cucumber salad

WHAT YOU NEED:

  • 4 uncooked, boneless, skinless chicken breasts (I used two since they were huge)
  • 1 c. Ranch dressing
  • 1 c. panko bread crumbs
  • 1/2 c. grated Parmesan cheese
  • 1 tsp. garlic powder
  • salt & pepper, to taste
  • 1/4 c. butter, melted

WHAT YOU DO:

  • If preparing right away, preheat oven to 400F. Combine bread crumbs, Parmesan, garlic powder, salt, and pepper on a plate. Dip chicken in Ranch to coat both sides, then roll in bread crumbs. Place in baking dish sprayed with non-stick cooking spray.  (To add a little crispiness back I sprinkled on a tiny amount of breadcrumbs on top). Drizzle with melted butter. Bake for 30-35 mins or until chicken is thoroughly cooked. Approximately 5 mins before removing from oven, turn up to “broil,” which will crisp up & brown the breading.
  • If freezing, combine bread crumbs, Parmesan, garlic powder, salt, and pepper on a plate. Dip uncooked chicken in Ranch to coat both sides, then roll in bread crumbs. Put breaded chicken in a gallon ziplock bag, and label with a marker, then freeze. To prepare, thaw, then place chicken in baking dish sprayed with non-stick cooking spray. Drizzle with melted butter. Bake  in preheated 400F oven for 30-35 mins or until chicken is thoroughly cooked. Approximately 5 mins before removing from oven, increase temp to “broil” to crisp up the breading.

Ranch Parmesan Chicken breaded in Panko then baked.

I served this with rice (prepared in my beloved rice cooker)

and a cold salad of salt & vinegar cucumbers with dill (instead of slicing the cucumbers into slices I used a spiral cutter for the cucumbers)

Need more freezer meal ideas? Here’s a recipe for 5-ingredient Pork Chop and Potatoes

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