Braided Ranch Chicken Bread Recipes

BREADED RANCH CHICKEN

Steps:

• Preheat oven to 350°. Place butter in a shallow bowl. In another shallow bowl, combine the cornflakes, cheese and salad dressing mix. Dip chicken in butter, then roll in cornflake mixture to coat. , Place in a greased 13x9-in. baking dish. Bake, uncovered, until a thermometer reads 165°, about 45 minutes.

BREADED PARMESAN RANCH CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Combine corn flakes, Parmesan cheese, and ranch dressing mix in a bowl. Dip chicken in melted butter; roll each chicken breast in corn flake mixture until evenly coated. Place coated chicken in the prepared baking dish.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

BREADED RANCH CHICKEN

Steps:

• Preheat oven to 400°F.
• Rinse chicken with water.
• Take breadcrumbs, Parmesan cheese, and ranch seasoning and mix them together in shallow bowl.
• Dip chicken in mixture, covering evenly on both sides.
• Place chicken in pan coated with Pam.
• Spray chicken evenly with a coat of Pam so that it fries it in the oven.
• Bake at 400°F for 60 minutes.
• Special Notes: On the last 20 minutes of baking, if the chicken is not getting dark and crispy turn the oven up to 450°F.

BRAIDED RANCH CHICKEN BREAD

Steps:

• Dissolve yeast in warm water and let sit for 10 minutes.
• Stir olive oil, garlic powder, oregano, basil, and onion salt into the yeast mixture. Mix in 2 1/2 cups of the flour. Turn dough out onto a clean, well-floured surface and knead in remaining flour until dough is no longer sticky. Place dough into a well-oiled bowl and cover with a cloth. Let rise until doubled in size, about 1 hour.
• While the dough is rising, cut chicken into small chunks and place in a bowl. Add Parmesan cheese and ranch dressing mix and toss until chicken is well coated; set aside.
• Punch dough down and form into a tight ball. Allow dough to relax for a minute, then roll on a lightly floured surface into a large rectangle. Use a sharp knife or pizza cutter to cut small strips down each side of the rectangle.
• Scoop chicken mixture along the center of the dough between the cuts. Alternating back and forth, fold all dough strips over the chicken mixture as if you were braiding hair. Transfer to a lightly oiled baking pan and let rise for 15 to 20 minutes.
• Preheat the oven to 425 degrees F (220 degrees C).
• Bake in the preheated oven until crust is golden brown, 35 to 40 minutes.

BREADED RANCH OR RANCHERO CHICKEN

Steps:

• In bowl, combine cereal, salad dressing mix and cheese.
• Dip chicken into melted butter, then dip into above mixture.
• Bake in a greased, 9x13 dish, uncovered at 350 degrees for about 45 minutes.

CHICKEN AND SPINACH PULL-APART BREAD RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Sift together the flour, sugar, baking powder, and salt in another large mixing bowl. Cut unsalted butter into small chunks and add to bowl or use a cheese grater to grate butter into smaller pieces.
• Use a fork to incorporate the butter into the flour mixture until it forms a crumbly texture. Add milk and stir the dough until it is thick and pulls away from the sides of the bowl.
• Transfer dough to a lightly floured, flat surface. Pat the dough down to about 1-inch (2 cm) in thickness, fold in half, and pat down once more to 1-inch (2 cm) in thickness. Cover with a towel and let rest for 30 minutes.
• While dough rests, combine chicken, cream cheese, spinach, mozzarella cheese, garlic powder, pepper, and salt in a large mixing bowl.
• Lightly flour a rolling pin and roll out dough out to about ½-centimeter (¼ inch) thickness. Use the lip of a cup to cut out 45 circles.
• Remove chicken spinach dip from the refrigerator and fill each dough circle with 1 tablespoon of dip. Fold each circle in half and press down the edges to seal the dip inside the dough. Fold the left side and right side of each half circle towards each other like a fortune cookie.
• Place the stuffed dough in an 11-inch (28 cm) nonstick or greased tart pan. Make an outer circle and work your way in, creating 4 circles total. Brush with egg wash.
• Bake for 25 minutes, or until golden brown.
• Enjoy!