Parmesan Crusted Buffalo Chicken Breasts #Rsc

• 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)

1. 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.
2. In a separate bowl combine the Greek yogurt and the Hidden Valley Ranch Original Ranch Dip Mix, mix well.
3. 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.
4. 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.

chicken breasts, s red, yogurt, packet, breadcrumbs, sargento parmesan cheese

Taken from www.food.com/recipe/parmesan-crusted-buffalo-chicken-breasts-rsc-493793 (may not work)