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Instructions |
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Mix 1 packet Fiesta Ranch with the sour cream and mayo. Add milk until dressing is the consistency you like. refridgerate.
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preheat over to 425
dredge chicken breasts in flour, dip in egg and water mixture, dredge in bread crumbs and seasoning.
place breasts on cookie sheet. dribble melted butter over each breast. don't use so much that it pools all over the place. bake approx 12 minutes (more for large and thick! just touch or cut to check, breadding should be medium golden brown and crunchy) remove from oven and allow to cool.
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cook bacon. set aside to drain grease. break into small pieces. Wash Romain lettuce. Tear or cut into bite sized pieces.
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cut cooled breasts into bite sized strips (think cruton size). Toss lettuce, chicken, and bacon crumbles together. top with dressing and parmesean.
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| Serving
Suggestions |
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Serve as a regular salad or in tortillas as a wrap!
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Originally Submitted
4/28/2010
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