4 boneless skinless chicken breasts
1½ cups Ranch dressing
½ cup sour cream
1-1½ cup grated Parmesan cheese divided
Freshly grated black pepper
1/4 cup cooked bacon crumbles
Garnish: diced fresh parsley
Heat oven to 375°F and spray an 8 x 11-inch baking dish with cooking spray.
If the breasts are uneven in thickness, pound them to an even 1” thickness using a meat pounder.
Sprinkle both sides of meat with half the grated Parmesan cheese, salt and freshly ground black pepper. Place the chicken in the prepared baking dish.
In a medium bowl, whisk together Ranch dressing and sour cream. Pour the mixture over the chicken breasts and sprinkle with remaining Parmesan cheese.
Bake at 375°F for 20-30 minutes or until a meat thermometer inserted in the thickest part of the breast reads 150°F.
Set oven to broil and broil the breast an additional 2-4 minutes or until the chicken turns golden. It will burn quickly so watch closely.
The chicken is cooked through when the thermometer reads 160°F when inserted in the thickest part of the middle breast.
Remove from the oven and sprinkle with cooked bacon crumbles. Allow the chicken to rest a few minutes before serving.
Garnish with diced parsley, if desired.