Ingredients:

  • 4 (170g) boneless, skinless chicken breasts, pounded to 2.5 cm thickness
  • 1 tsp Kosher salt
  • 0.5 tsp Cracked black pepper
  • 0.25 cup full fat mayonnaise
  • 0.25 cup Plain Greek yogurt
  • 2 tbsp Dry ranch seasoning mix
  • 1 tsp Garlic powder
  • 0.5 cup Freshly grated Parmesan cheese
  • 1 cup Panko breadcrumbs
  • 1 tbsp Melted butter
  • 1 tsp Dried parsley

Instructions:

  1. Place chicken between plastic wrap and pound to a uniform 2.5 cm thickness using a meat mallet.
  2. Sprinkle 1 tsp Kosher salt and 0.5 tsp pepper over both sides of the meat.
  3. In a small mixing bowl, whisk together the mayonnaise, Greek yogurt, dry ranch seasoning, garlic powder, and grated Parmesan cheese until an emulsion forms.
  4. Pat the chicken breasts completely dry with paper towels. Season with salt and pepper, then coat each breast generously with the ranch emulsion using a brush or spatula.
  5. In a separate bowl, toss the Panko breadcrumbs with melted butter and dried parsley. Press the coated chicken firmly into the breadcrumbs until fully covered.
  6. Preheat your oven to 200°C (400°F). Line a large rimmed baking sheet with foil and set a wire cooling rack on top to ensure airflow.
  7. Place the chicken on the wire rack. Bake for 20 minutes.
  8. At the 15 minute mark, check the color. Wait until you see a deep, mahogany gold and smell the toasted Parmesan.
  9. Use a thermometer to ensure the internal temperature has reached exactly 74°C.
  10. Let the meat rest on the rack for 5 minutes before slicing.