This chicken was really moist and seasoned very well. I actually double the recipe so that I would have leftovers and could slice some and top a salad for my husband. I substituted parmesan cheese for the cheddar because I thought the cheddar might melt too quickly and burn. I halved the chicken breasts width wise so they would not be so thick. Since chicken is naturally bland, I did all salt and pepper to the breasts before I rolled it through the breadcrumb mixture. During the last 2 minutes of cooking, I turned on the broiler to get a nice crispy crust. Hope you enjoy!
1 – Ranch Dressing Dry Mix
1/2 Cup Panko Breadcrumbs
1/2 Cup Shredded Cheddar Cheese – *I Used Parmesan
1 1/2 Lbs. Boneless Skinless Chicken Breasts – *Halved to Make Thinner
1 Egg White