CRISPY OVEN-BAKED PARMESAN CHICKEN WITH COOL RANCH SAUCE

Crispy Oven-Baked Parmesan Chicken with Cool Ranch Sauce image

Provided by Marilena Leavitt

Categories Main Dish

Time 40m

Yield 4-5

Number Of Ingredients 17

Previous Next

Oven-baked Parmesan Chicken
3 TBSP. Dijon mustard
1 TBSP. white wine vinegar
½ tsp. salt
½ tsp. freshly ground black pepper
1¼ lb. skinless, boneless chicken thighs or breasts (or chicken tenders)
1 cup Panko breadcrumbs
1 cup Parmesan cheese, finely grated
3 TBSP. butter, melted
Cool Ranch Dipping Sauce
⅓ cup buttermilk
⅔ cup light mayonnaise
1 med. clove of garlic, grated on a microplane (or similar grater)
½ tsp. Worcestershire sauce
½ tsp. freshly ground black pepper
1 TBSP. fresh dill, minced
2 TBSP. fresh chives, minced

Steps:

Preheat oven to 450°F. Line a baking sheet with parchment paper or heavy-duty foil and place a rack on it. Spray the rack lightly with oil.
Whisk together the mustard, vinegar, salt, and pepper in a large bowl until they are well blended. Cut the chicken into ⅔" thick pieces or strips (or use chicken tenders, which are already about the size you want for this recipe. If you prefer a larger serving size of chicken, you can also butterfly the chicken into two thinner cutlets.). Add the chicken to the bowl and coat well on all sides.
In a separate, shallow bowl, mix together the breadcrumbs, grated Parmesan, and a pinch of black pepper (optional). Mix well and then stir in the melted butter.
Dredge the chicken pieces in the breadcrumb mixture, gently pressing the breadcrumbs into the chicken pieces. Move the dredged chicken to the wire rack.
Place the baking sheet on the center rack of the oven and bake until the chicken is golden-crisp and cooked through, about 15 minutes. Do not overcook it.
To make the dipping sauce, combine all the ingredients for the cool Ranch sauce in a small bowl and refrigarate. (The sauce is best if made ahead of time).