Chicken Breasts, Breaded & Baked

Chicken Breasts, Breaded & Baked

4.6 of 5 (10)
member ratings
Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 235.0
  • Total Fat: 4.1 g
  • Cholesterol: 72.2 mg
  • Sodium: 177.2 mg
  • Total Carbs: 12.6 g
  • Dietary Fiber: 2.0 g
  • Protein: 29.3 g

View full nutritional breakdown of Chicken Breasts, Breaded & Baked calories by ingredient


My family lOVES this recipe and it is impressive enough to serve dinner guests. This recipe multiplies very easily for family and guests. My family lOVES this recipe and it is impressive enough to serve dinner guests. This recipe multiplies very easily for family and guests.
Number of Servings: 2


    1 - 8 ounce boneless Chicken Breast, no skin
    1 slice of Multigrain Bread (I like Milton's = 120 cal/49g slice)
    2 tbls Hidden Valley Ranch Lite Salad Dressing (31 grams)
    1 tbls Parmesan Cheese, grated (6 grams)
    1/2 tsp Italian Herbs, dried


To make this recipe, you will need a blender, baking sheet and two shallow bowls for the dredging and breading.

1-- Spray baking pan w/ spray oil and set aside.
2-- Get two shallow bowls or pie plates; pour your lite ranch dressing into one; and the other is for your bread crumbs (to save on dishes, you can use waxed paper for the bread crumbs).
3-- MAKE BREAD CRUMBS: Tear your sliced of bread into 4-6 pieces. Take the lid to your blender in one hand, and the bread in your other hand. Drop the pieces of bread onto the running blades of a blender (quickly placing the lid on the blender simultaneously so the bread crumbs don't escape.)
4-- Pour breadcrumbs into prepared bowl, add 1 tbls parmesan and 1/2 tsp italian herbs and mix well.
5-- Rinse each chicken breast and pat dry on clean paper towel.
6-- Dredge chicken breast into lite ranch dressing to coat both sides, then into the breadcrumbs, and place into oil-sprayed pan to bake. Sprinkle the leftover breadcrumbs on top of the chicken breast.
7-- Bake in 350 oven for 35 minutes.

One 8-ounce chicken breast = two 4-oz servings.

*SERVING SIZE: I double this recipe when cooking for me and my husband. I eat half my chicken breast for dinner and save the other half for lunch the next day. My husband eats his entire 8 oz chicken breast.)

**NOTE: You may reduce the calories by using 1/2 slice of bread-- instead of dredging both sides in bread, simply crumble the bread mixture on top. This saves you 30 calories.

***DINNER PARTY NOTE: I have made this recipe many times, weighing it, each time the chicken is generously coated, it comes out to 2 tbls (32-36 grams). If you prepare this recipe for a dinner party or family, relax, pour enough ranch dressing in the bowl to coat all your chicken breasts, it should come out alright calorie-wise.

A great side dish is Roasted Zucchini, Onions, Peppers
Add a sliced raw sweet potato to the roasted vegies- this combination is our FAVORITE!

Member Ratings For This Recipe

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    1 of 1 people found this review helpful
    Mixed in a little Panko breading and it was awesome. Lots of flavor and very easy to make. My husband loved it too! - 11/4/10

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    Very Good
    Family favorite recipe. - 5/17/20

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    My ranch clumped up terribly.. I ended up putting some water in the bowl ad making a paste out of it,then brushing the ranch paste onto the chicken. It worked nicely. Well, it's in the oven now! Hopefully it'll turn out as great as it looks! - 3/15/11

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    My husband loved the breaded chicken! - 2/3/11

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    Can't wait to try it tonight! - 7/26/10