Ingredients
- 6 boneless skinless chicken breasts
- 1 cup dry gluten-free breadcrumbs
- 1/4-1/3 cup Parmesan cheese
- 1 teaspoon seasoning salt
- 1/2-1 teaspoon ground black pepper
- 1/2-1 teaspoon garlic powder
- 1 cup prepared ranch salad dressing (use bottled salad dressing, you might need a bit more dressing)
Directions
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In a resealable plastic bag, marinade chicken breasts in ranch dressing for at least half an hour.
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Set oven to 400° degrees (set oven rack to lowest position).
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Lightly grease a 13 × 9-inch baking dish.
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In a shallow bowl mix together the dry breadcrumbs with Parmesan cheese, seasoned salt, black pepper and garlic powder.
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Remove chicken from marinade, allowing any excess to drip off.
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Coat in the breadcrumb mixture.
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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).
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If desired you can sprinkle black pepper over the chicken pieces.
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Bake uncovered for about 30-35 minutes or until the chicken is cooked).