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Heather's Best Ever Baked Chicken

Read Reviews (74)

"I know, I know, EVERYONE makes baked chicken. Well, this one is good! Leave the skins on, at least while baking - or actually indulge and eat it with the skin on when baked!" — Heather Newcomer

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How to Bone a Chicken Breast

Original recipe makes 6 servings Change Servings

6 bone-in chicken breast halves, with skin
1/2 cup ranch-style salad dressing
1 cup bread crumbs
1/2 cup grated Parmesan cheese

1 teaspoon cracked black pepper
1 teaspoon sage
1/2 teaspoon salt

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Directions

Marinate the chicken in the ranch dressing overnight (or for at least 4 hours).
Preheat the oven to 450 degrees F (230 degrees C).
Combine the bread crumbs, Parmesan cheese, black pepper, sage and salt and mix well. Coat the marinated breasts in the breading mixture and place in a 9x13 inch baking dish. Bake in the preheated oven for 20 minutes, then REDUCE HEAT to 350 degrees F (175 degrees C) and bake for 30 minutes or until done and juices run clear.

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Footnotes

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

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I thought this recipe was very good. I used boneless, skinless chicken breasts instead of the bone in and I cooked it at 400 degrees for 20 minutes. Since making this dish was a last minute decision, I only had time to let it marinate in the ranch dressing for 30 minutes, but it still came out with a nice flavor. I will make this recipe again.

—DEANNA S

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Most Helpful Critical Review

Jan 07, 2004

This was a good baked chicken recipe. The meat was tender and juicy. I was disappointed in the lack of Ranch flavor though. Since I was using boneless breasts I baked at 400 for 30 minutes. I may make again since it was easy. Only catch is remember to marinade the chicken.

—Navy_Mommy

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96 Ratings

Aug 07, 2003

Very good and fairly easy to make. I used fat free hidden valley ranch dressing and found the taste to be quite good.

—Rebslo

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Jul 14, 2004

I love this recipe...My boyfriend thinks it is OK...I mix 1/2 pkg of dry ranch mix with the parmesan cheese so you don't loose all the Ranch flavor...The mix adds a little ranch and a little salt flavor!!! Definitely not lacking flavor....

—BASHERGIRL

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Sep 05, 2007

Being that others said that the ranch dressing was kind of lost in the sauce, I decided to marinate in Italian dressing instead. Because the chicken was being coated in the Panko bread crumbs I seasoned and chose to use, I opted to take the skin off. Heather, the chicken was so nice and moist and my whole family loved your recipe. Thank you!!

—LINDA MCLEAN

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May 31, 2007

Pretty good overall. I added half of a package of dry ranch mix to the ranch dressing itself to boost up the ranch flavor, and marinated for 8 hours. The other half of the dry mix I added to the bread crumbs ... this made quite a difference, we could definitely taste the "ranch" flavors. I did cut back on the parmesan cheese and omitted the sage, as I didn't have any on hand. It was tasty and very easy to make. Husband liked it, and he normally prefers more complicated meals. Whew!

—aivilo elleon

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Aug 07, 2003

This was excellent, very easy to make, great flavor and a great way to have oven fried chicken....so to speak :) I will make this often.

—Sheri

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Mar 30, 2003

I made this for my husband & we both really liked it. My daughter then stopped over & said the house smelled good what did I make, so I heated her up a piece and she liked it so much she wanted the recipe. I added it to my recipe box and will make it again.

—DEBBIE12

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Nutrition

Calories
587 kcal
29%

Carbohydrates
14.4 g
5%

Cholesterol
155 mg
52%

Fat
34.1 g
52%

Fiber
1 g
4%

Protein
52.2 g
104%

Sodium
761 mg
30%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Heather's Best Ever Baked Chicken

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 587
Calories from Fat: 307

% Daily Value *
Total Fat 34.1g 52 %
Saturated Fat 9g 45 %
Cholesterol 155mg 52 %
Sodium 761mg 30 %
Potassium 554mg 16 %
Total Carbohydrates 14.4g 5 %
Dietary Fiber 1g 4 %
Protein 52.2g 104 %
** Sugars 2g
Vitamin A 5 %
Vitamin C < 1 %
Calcium 18 %
Iron 28 %
** Thiamin 28 %
** Niacin 257 %
** Vitamin B6 76 %
** Magnesium 24 %
** Folate 16 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.