Preparation: 

Pre-heat oven to 375 degrees and coat a 9" x 13" baking dish generously with olive oil.

Butterfly the chicken breasts and trim so that each piece is similar in size and shape. This helps to ensure the chicken cooks evenly.

Whisk eggs to a smooth consistency.

Place each of the following ingredients into separate bowls for dredging: Marie's Creamy Ranch Dressing, flour, eggs and bread crumbs.

Dredging and coating the chicken breasts:

1. Start by covering the breast throughly with flour.

2. Dunk in the eggs until well coated.

3. Move it back into the flour, covering completely.

4. Dip the breast in the Marie's Creamy Ranch Dressing rolling several times to ensure a think coating.

5. Put it into the bread crumbs, cover completely and allow to rest for at least 1 min for the crumbs to adhere.

6. Place into the pre-greased baking dish.

Repeat steps 1 through 6 for each chicken breast.

Tip: Leave space between each breast to ensure even toasting of the bread crumbs and shorter cooking time.

Baking and Serving:

Bake 40 - 45 minutes or until throughly cooked. Chicken should be cooked to 165 degrees.

Tip: If the bread crumbs are not toasted as dark as you like, place the fully cooked breasts under your broiler for a few minutes to darken.  Note: Be sure to watch the breasts continuously to ensure they don't burn!

Serve hot and don't forget to offer more Marie's Creamy Ranch Dressing on the side!