Yield: 4 Servings
|4 \N||Skinless boneless chicken breast halves; about 1 pound|
|¼ cup||Ranch dressing|
|⅓ cup||Italian-style dry bread crumbs|
|2 tablespoons||Olive oil; or vegetable oil|
1. Dip chicken into dressing, then coat with bread crumbs.
2. Heat oil in 12" nonstick skillet over medium-high heat. Cook chicken in oil 12 to 15 minutes, turning once, until outside is golden brown and juice is no longer pink when centers of thickest pieces are cut.
NOTES : Everyone liked this. Try light salad dressing next time to reduce the fat content.
Recipe by: Betty Crocker's Good and Easy Cookbook pg. 74 Posted to recipelu-digest by Valerie Whittle <catspaw@... (Valerie Whittle)> on Mar 13, 1998