Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, pounded to 1/2 inch thickness
  • 0.5 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 0.5 cup high-quality mayonnaise
  • 2 tbsp dry ranch seasoning
  • 1 tsp garlic powder
  • 1 cup Panko breadcrumbs
  • 0.5 cup finely grated Parmesan cheese
  • 1 tbsp melted salted butter
  • 1 tbsp fresh chives, chopped for garnish

Instructions:

  1. Pound the chicken breasts to an even 1/2-inch thickness using a meat mallet. Pat the meat bone-dry with paper towels to ensure a crispy crust.
  2. In a shallow dredging bowl, whisk together the mayonnaise, dry ranch seasoning, and garlic powder until smooth. Coat each piece of chicken thoroughly in the mixture.
  3. In a separate bowl, combine Panko breadcrumbs, grated Parmesan cheese, and melted salted butter. Press the mayo-coated chicken firmly into the crumb mixture to coat all sides.
  4. Place a wire cooling rack over a large rimmed baking sheet. Arrange the chicken on the rack and bake in a preheated oven at 425°F (220°C) for 12–15 minutes, or until the internal temperature reaches 165°F.
  5. Remove from oven and garnish with fresh chives before serving.