Crispy Baked Parmesan Ranch Chicken

2 pounds Chicken Breasts, With Bones (skin Optional)
1 cup Ranch Salad Dressing
1 cup Flour
1 teaspoon Dry Ranch Dressing Mix Powder
1 teaspoon Pepper
2 Tablespoons Shredded Parmesan Cheese
1 teaspoon Shredded Parmesan Cheese
1 Tablespoon Olive Oil, For Drizzling

Place the chicken in a Ziploc bag and add ranch salad dressing. Allow to marinate for at least 2 hours (8 hours or overnight would be even better.) Drain when ready to prepare.
Preheat the oven to 400 degrees (F).
In a clean, dry Ziploc bag, add the flour, dry ranch dressing mix, pepper, and 2 Tablespoons of Parmesan cheese. Mix well. Add the chicken pieces one at a time, close the bag, and shake to coat. Place the chicken pieces on a cookie sheet with raised edges. Sprinkle with remaining teaspoon of Parmesan cheese, then drizzle with oil.
Bake until the pieces are golden brown and reach the desired temperature, about 40-50 minutes.