Ranch Chicken

I needed an easy recipe. I should know by now that anything cooked in oil on the stove is not an "easy" recipe. You have to get the temperature just right so you don't burn the breading, but it has to be hot enough that you cook the meat. Then there's the flying hot oil all over the place. Burnt eyebrows are always in style, right?

To be quick about it, this recipe wasn't really worth it. You couldn't taste the ranch so all you ended up with was bland breaded chicken. We ate it, but didn't keep the leftovers. Not worth the mess to me. 

• 4 boneless, skinless chicken breast halves (1 lb)
• 1/4 cup ranch dressing
• 1/3 cup dry bread crumbs (any flavor)
• 2 Tbsp olive or vegetable oil

Dip chicken in dressing then coat with bread crumbs. In 10 inch skillet, heat oil over medium-high heat. Cook chicken in oil 12-15 minutes, turning once, until outside is golden brown and juice is no longer pink when centers of thickest pieces are cut.

Serves: 4

Prep Time: 5 minutes
Total Time: 20 minutes

Recipe from Betty Crocker