Ranch Chicken

4 skinless, boneless chicken breast halves
¼ cup ranch dressing
1/3 cup seasoned dry breadcrumbs
2 tablespoons olive or vegetable oil

Pour the dressing into shallow bowl. Place the breadcrumbs on waxed paper or a plate.
Dip the chicken, one piece at a time, into the dressing, coating all sides. Then coat all sides with breadcrumbs.
Heat the oil in a skillet over medium-high heat 1 to 2 minutes. Cook chicken in oil 12 to 15 minutes, turning chicken over once with tongs, until outside is golden brown and juice is no longer pink with you cut into the center of the thickest pieces. If the chicken sticks to the pan loosen it gently with a turner or fork.

Serve with:
Cooked spiral pasta sprinkled with olive oil, grated Parmesan cheese, garlic, and fresh oregano.