Divide each chicken breast into 8 equal strips about 1 inch wide by 3 inches long. Place the chicken strips into large zip top bag then add the Farmers Ranch Greek Yogurt Dip and salt. Squeeze as much air as possible out of the bag while sealing it tightly. Massage the bag to evenly coat the chicken with ranch dip. Refrigerate for a minimum of 30 minutes.

Preheat the oven 425F. Line two baking sheets with parchment paper, and set them to one side of your cooking area.

Combine the panko crumbs, Parmesan, and a sprinkle of pepper in an even layer in a shallow dish. Working a few pieces at a time, coat the yogurt covered chicken strips by rolling them in the crumbs. Evenly space the coated strips on the prepared baking sheets.

Bake the crumb coated strips for 20 minutes until the chicken is cooked through and the coating is crispy. Allow the chicken to cool for 5-10 minutes before removing from the pan.