This is one of those things where less is more - in terms of the Ranch salad dressing. Don't use too much to coat your chicken breasts! Otherwise, it absorbs into the crackers and they don't stay crispy. Use just enough to wet the chicken so the cracker crumbs stick.
4 boneless, skinless chicken breasts
1/4 cup Ranch salad dressing
1 TBSP Ranch dip mix (I use the packet of Hidden Valley)
20 crushed butter crackers
1/4 cup olive oil
Place chicken in a shallow pan or dish (a pie pan works great).
Pour half the salad dressing over the chicken, turn and coat with remainder.
Toss crushed butter crackers with the tablespoon of dip mix.
Cover chicken with half the cracker crumbs.
Add oil to skillet and heat over medium flame.
Place chicken into skillet, crumb side down.
Cover uncoated top of chicken with the remaining cracker crumbs.
Cook chicken for about 7-8 minutes then carefully flip with a spatula.
Cover and cook for 7- 8 minutes more.
Serve with veggies and Buttermilk Biscuits and ENJOY!