Parmesan Crusted Buffalo Chicken Breasts #Rsc - cooking recipe

Ingredients

2 boneless skinless chicken breasts
1/2 cup Frank's red hot sauce
1 (16 ounce) container Greek yogurt
1 (1 ounce) packet Hidden Valley Original Ranch Dips Mix
1 cup panko breadcrumbs
1/2 cup sargento parmesan cheese (shredded)

Preparation

Rinse off both chicken breasts and dry them off. Cut both long ways down the middle to make 4 separate breasts. Lay them out on a parchment paper lined cookie sheet. Pour 1/8 cup of Franks Red Hot Sauce over each breast.
In a separate bowl combine the Greek yogurt and the Hidden Valley Ranch Original Ranch Dip Mix, mix well.
In another bowl combine your bread crumbs, with the Parmesan cheese and 1/8 of the prepared dip. Mix all ingredients then sprinkle evenly over all four breasts.
Place your cookie sheet in a preheated oven set to 350 degrees for about 20 to 25 minutes. Your recipe will be done when your crust is golden brown.