Crunchy Ranch Chicken
Steamed Rice and Buttery Peas
Ingredients
- ¾ lb boneless, skinless chicken breasts, halved crosswise
- 2 Tbsp butter, melted
- ½ (1-oz) envelope Ranch dressing mix
- 1 cup crushed round buttery crackers
- ¼ cup grated Parmesan cheese
Instructions
- Preheat oven to 375°F. Pound chicken 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.
- Pour butter into a shallow bowl. Stir together seasoning mix, crackers, and cheese in a second shallow bowl.
- Dip chicken in butter; dredge in cracker mixture. Place on a lightly greased rack on a rimmed baking sheet. Bake 25 to 30 minutes or until chicken is done.
Side Dish Ingredients
- ½ cup long-grain white rice
- ½ (12-oz) pkg frozen green peas
- 1 Tbsp butter
Side Dish Instructions
- Cook rice according to package directions.
- Steam peas according to package directions; toss with butter, and season with salt and pepper to taste.
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