This recipe was given to me by Kelly Kester Benzel on October 2, 2004. I first made it on October 6, 2004. You can serve the chicken over spaghetti if you'd like. I served mine over spaghetti squash with Marinara sauce instead of spaghetti sauce. You can make as much or as little of this recipe as you want. It goes together quickly, is hearty, and Kelly likes to double batter the chicken breasts so that the crumbs stay on better when baking. Very filling dish and easy to make.
Skinless, boneless chicken breasts
Peppercorn Ranch Dressing
Italian bread crumbs
Your favorite spaghetti sauce
Shredded Mozzarella cheese
Flatten chicken breasts slightly with a meat mallet. Dip chicken in Peppercorn Ranch Dressing, then bread crumbs. Repeat. Place breaded chicken on a large baking sheet. Bake uncovered at 350 degrees for 30 to 45 minutes, or until juices run clear when a knife is inserted into thickest part of meat. Top with warm spaghetti sauce and shredded Mozzarella cheese. Broil until cheese melts. Serve immediately.