Preheat oven to 425°F. Cut chicken in half crosswise and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; season lightly with salt and pepper, if desired.
Cook chicken in hot oil in a large nonstick skillet over medium-high heat 3 to 4 minutes per side or until browned. Transfer to a lightly greased foil-lined rimmed baking sheet.
Stir together ¼ cup dressing and ½ cup grated cheese. Spread over chicken. Top each with 1 slice mozzarella cheese.
Stir together breadcrumbs, ½ cup grated cheese, and melted butter. Sprinkle over mozzarella. Bake 10 minutes or until chicken is done and breadcrumbs are golden brown. Serve with remaining Ranch dressing for dipping.
Side Dish Ingredients
2 cups long-grain white rice
1 (32-oz) carton chicken broth
1 (10-oz) pkg spinach
1 pint blueberries
1 (16-oz) container strawberries, sliced
1 (15-oz) can mandarin oranges, drained
½ cup balsamic vinaigrette
Side Dish Instructions
Cook rice according to package directions substituting broth for water; season with salt and pepper to taste, if desired.
Toss together spinach, blueberries, strawberries, oranges, and vinaigrette in a large bowl just before serving.
Nutritional Information
Main
Side
Total
Servings
6
6
Fat (g)
33
7
40
Sat. Fat (g)
11
1
12
Protein (g)
44
9
53
Carb (g)
10
80
90
Fiber (g)
1
4
5
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