Ingredients

• 6 boneless skinless chicken breasts
• 1 cup dry gluten-free breadcrumbs
• 1/4-1/3 cup Parmesan cheese
• 1 teaspoon seasoning salt
• 1/2-1 teaspoon ground black pepper
• 1/2-1 teaspoon garlic powder
• 1 cup prepared ranch salad dressing (use bottled salad dressing, you might need a bit more dressing)

Directions

1. In a resealable plastic bag, marinade chicken breasts in ranch dressing for at least half an hour.

2. Set oven to 400° degrees (set oven rack to lowest position).

3. Lightly grease a 13 × 9-inch baking dish.

4. In a shallow bowl mix together the dry breadcrumbs with Parmesan cheese, seasoned salt, black pepper and garlic powder.

5. Remove chicken from marinade, allowing any excess to drip off.

6. Coat in the breadcrumb mixture.

7. Place in a single layer onto a greased baking sheet or line with non-stick foil (do NOT bake in a smaller baking dish or the bottom of the chicken will be soggy).

8. If desired you can sprinkle black pepper over the chicken pieces.

9. Bake uncovered for about 30-35 minutes or until the chicken is cooked).

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