Parmesan & Romano-crusted Chicken With A Zesty-zing

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts
• 3/4 cup ranch dressing
• tabasco sauce, to taste (optional)
• 1/4 cup parmesan cheese, finely grated
• 1/4 cup romano cheese, finely grated
• 3/4 cup coarse italian seasoned breadcrumbs or 3/4 cup coarse plain breadcrumbs
• 1 tablespoon dried onion flakes (dehydrated)
• 1 tablespoon garlic powder
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon fresh parsley, roughly chopped
• 1 tablespoon fresh basil, roughly chopped
• 1 pinch paprika
• 2 tablespoons lemon zest
• crushed red pepper flakes, to taste (optional)
• 1/4 cup manzetta green olives
• 4 teaspoons olive juice

Recipe

• 1 pound chicken to about 1/2-inch thick; set aside.
• 2 combine the ranch dressing, tabasco sauce and cheeses in a small mixing bowl; set aside.
• 3 in a shallow, wide dish combine the first ten (10) ingredients.
• 4 to crust the chicken breasts, use a pastry brush to generously spread the dressing mixture on each one; roll them in the bread crumbs. transfer the chicken to a rack set over a baking sheet. air-dry the chicken for 20-30 minutes to help set the crumbs.
• 5 place the chicken in a pre-heated 425 degrees f oven. bake for fifteen (15) minutes; lay the olives around the chicken and drizzle 1 (one) teaspoon of olive juice over each chicken piece. continue baking another five (5). the coating should be golden brown and the chicken should reach an internal temperature of 165 degrees f.
• 6 a side of fluffy rice and a mixed green salad with a balsamic vinaigrette will make your dinner complete.