Crunchy Chicken Ranch Panini Rsc Recipes

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CHICKEN BACON RANCH PANINI



Chicken Bacon Ranch Panini image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 4 sandwiches

Number Of Ingredients 8

2 chicken breasts, each cut in half through the middle to make 2 thinner breasts
5 tablespoons butter, softened
1 tablespoon canola oil
Spicy mustard, for spreading
8 slices crusty French bread
Ranch dressing, homemade or bottled, for spreading
8 slices sharp Cheddar
8 slices cooked bacon

Steps:

  • Fry the chicken breasts in 1 tablespoon butter and the canola oil in a skillet over medium-high heat until done in the middle, about 8 minutes. Set aside.
  • To assemble the sandwiches, spread a generous amount of mustard on half of the bread slices. Spread a generous amount of ranch dressing on the other half. (Definitely be generous; when the sandwiches cook, these will turn into more of a "sauce.")
  • On the ranch-covered slices of bread, place a slice of cheese, a piece of chicken, 2 slices of bacon and a second slice of cheese. Top each with the mustard-covered slice of bread. Butter the outsides of the bread generously with the remaining 4 tablespoons butter, then grill in a panini maker. (If you do not have a panini maker, you can grill the sandwiches in a skillet, laying a heavy skillet on top of the sandwiches to press them together. Turn to grill the other side in the same way.)
  • Slice the sandwiches in half and gobble them down immediately.

RANCH CHICKEN SANDWICHES



Ranch Chicken Sandwiches image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h30m

Yield 8 servings

Number Of Ingredients 11

4 whole boneless, skinless chicken breasts
1/2 cup honey
1/2 cup Dijon mustard (or country/grainy mustard)
1 teaspoon paprika
1/2 teaspoon salt
Freshly ground black pepper
Juice of 1 lemon
Crushed red pepper, for sprinkling, optional
1 pound thick-cut bacon, sliced in half
2 cups grated sharp Cheddar
8 soft whole grain buns

Steps:

  • With a very sharp knife, cut the chicken breasts in half down the middle. This will result in 8 chicken breast pieces that are thinner and uniform in size.
  • Next, make the marinade. In a large bowl mix together the honey, mustard, paprika, salt, pepper to taste, lemon juice and crushed red pepper flakes if using. Stir to combine.
  • Add the chicken to the marinade and toss to coat. Cover the bowl with plastic wrap and marinate in the fridge, 2 to 4 hours.
  • While the chicken marinates, fry up the bacon until chewy. When finished cooking, reserve 1/4 cup of the bacon grease and pour off the rest of the grease (but do not clean the skillet).
  • When you are ready to cook the chicken, remove it from the marinade and cook it in the skillet over medium-high heat, 3 to 4 minutes each side. Brush a little reserved bacon grease on the chicken as you cook it. (Or you can grill the chicken breasts on an indoor or outdoor grill.)
  • When a couple of minutes grilling time are left, lay 2 pieces of bacon onto each chicken breast. Top with some Cheddar and allow it to melt on the grill (if you need to remove the chicken you can finish melting the cheese under the broiler).
  • Halve the rolls and immediately load with the bacon-and-cheese covered chicken.

ORIGINAL RANCH® CRISPY CHICKEN



Original Ranch® Crispy Chicken image

Provided by Food Network

Categories     main-dish

Yield 5 servings

Number Of Ingredients 3

1 medium roasting chicken, about 3 pounds, cut into 8 pieces
1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
1 cup unseasoned dry bread crumbs or cornflake crumbs

Steps:

  • Preheat the oven to 375 degrees F. Combine seasoning dressing mix with bread crumbs in a gallon-size Glad® Food Storage Bag. Add chicken pieces and seal bag. Shake the bag to evenly coat chicken. Bake chicken on ungreased baking pan at 375 degrees F for 50 minutes or until juices run clear or an internal temperature of 165 degrees F.

ALLI'S CRUNCHY RANCH CHICKEN #RSC



Alli's Crunchy Ranch Chicken #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry - "Ready" for a party in your mouth? "Set" to have a great tasting chicken dinner? "Cook" this dish and WOW your family and friends! This chicken is moist and tender, super easy and full of flavor - you can't go wrong! Thanks for trying my recipe! Marinade time IS NOT included in prep/cook time.

Provided by alligirl

Categories     Chicken Breast

Time 35m

Yield 4 breasts, 4 serving(s)

Number Of Ingredients 7

1 (1 1/8 ounce) package Hidden Valley Original Ranch Dips Mix, divided
4 (4 ounce) boneless skinless chicken breasts
6 ounces Greek yogurt
2 tablespoons milk (to thin yogurt)
2 cups panko breadcrumbs (bread crumbs)
1 tablespoon fresh chives, finely chopped
cooking spray

Steps:

  • 1. Mix yogurt, milk and chives in a bowl large enough to hold your chicken breasts.
  • 2. Add 1 1/2 tablespoons of Hidden Valley Ranch Mix to yogurt mixture; stir.
  • 3. Add chicken breasts to marinate in fridge for at least 1 hour.
  • 4. Add 1 1/2 tablespoons Hidden Valley Ranch mix to panko breadcrumbs; mix well.
  • 5. Preheat oven to 400 degrees; grease a baking dish and set aside.
  • 6. Place breadcrumbs in a shallow dish; add chicken breasts, turning to coat both sides well.
  • 7. Place chicken in baking dish; lightly spray chicken with short bursts of cooking spray. This will help to crisp it up!
  • 8. Bake for 20-40 minutes (depending on the size of your breasts) or until juices run clear. (170 degrees on an instant read thermometer).
  • 9. Remove from oven; serve and ENJOY!

Nutrition Facts : Calories 347.7, Fat 6.1, SaturatedFat 1.5, Cholesterol 73.7, Sodium 530.6, Carbohydrate 39.3, Fiber 2.5, Sugar 3.4, Protein 31.6

THE SPANISH RANCH PANINI ! #RSC



The Spanish Ranch Panini ! #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. Looking for a quick and satisfying meal? Look no farther-I have the solution! Thanks to the perfect blend of seasoning from the Hidden Valley Original Ranch Dressing Seasoning Mix, this unique sandwich is a recipe to remember! I combined classic Spanish ingredients together to create the perfect cheese spread. The chicken is moist, tender and perfectly seasoned. My favorite part however, is the golden, buttery bread with the kick of ranch grilled right into the sandwich. Lunch or dinner-you got to give this recipe a try!

Provided by suzannejclark

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

8 tablespoons softened unsalted butter
2 ounces Hidden Valley® Original Ranch® Dressing and Seasoning Mix
2 boneless skinless chicken breasts
1/2 cup water
8 slices bakery fresh sourdough bread
4 ounces softened cream cheese
1/4 cup chopped black olives
1/2 cup canned artichoke heart, diced
4 teaspoons pimientos
1 tablespoon fresh grated lemon zest
1/3 cup grated parmesan cheese
2 cups fresh baby spinach leaves

Steps:

  • Combine 6 tablespoons of the softened butter, and 2 tablespoons of the Hidden Valley Original Ranch Dressing Seasoning Mix in a small bowl. Set ranch butter aside.
  • Sprinkle 4 teaspoons of the Hidden Valley Original Ranch Dressing Seasoning Mix over chicken to season. Over medium high heat, add remaining 2 tablespoons of butter, along with seasoned chicken breast to skillet. Cook on each side for about 4 minutes each side to brown. Add water and cover pan with lid to complete cooking. Remove chicken when juices run clear, and chicken is no longer pink. Let rest for about four minutes, then slice each breast horizontally to create 4 thin pieces, or cut chicken into thin vertical strips. Place chicken back into pan and toss in any extra pan drippings, keep warm until needed.
  • To create the Spanish Cheese Spread, combine cream cheese, olives, artichokes, pimentos, lemon zest, Parmesan cheese and remaining Hidden Valley Original Ranch Dressing Seasoning Mix in a bowl. Stir well to combine.
  • If using a Panini maker (the preferred way), adjust to manufactures recommended setting to preheat grill.
  • Using the reserved ranch butter, spread butter on top of each slice of bread.
  • To create Paninis, place one slice of bread, buttered side down on grill, followed by ¼ of the chicken. Pile ½ cup of baby spinach leaves on top of chicken. On the second slice of bread, spread ¼ of the Spanish Cheese Spread on the bottom or "unbuttered" side. Place bread on top of spinach, buttered side up. Close Panini maker and grill for about 8 minutes, or until golden brown. If you are able, grill 2 Panini's at a time. Keep Paninis in a warm in a 200 degree oven until all sandwiches are complete. Note: If you do not have a Panini maker, no worries, just toast sandwiches in a skillet over medium low heat, for about 4-5 minutes each side, or until bread is golden brown.

Nutrition Facts : Calories 799.7, Fat 40.1, SaturatedFat 22.6, Cholesterol 137.4, Sodium 1034.4, Carbohydrate 77.8, Fiber 5.7, Sugar 4.7, Protein 33.9

CRUNCHY VALLEY CHICKEN #RSC



Crunchy Valley Chicken #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. This recipe is a perfect blend of "comfort tastes" paired with just the right bit of crunchiness. The Hidden Valley Ranch Salad Dressing & Seasoning mix provides an accent in three separate layers of the dish. You'll find that the flavors blend very well, hearty enough for the hungry appetite and appealing to children as well. Using only one mixing bowl, one skillet, and one casserole dish makes for easy preparation and clean up is a snap! Crunchy Valley Chicken stores well and makes excellent left overs, too.

Provided by pldickerson

Categories     Poultry

Time 55m

Yield 1 1/2 c, 4 serving(s)

Number Of Ingredients 15

1 (1 ounce) package Hidden Valley Original Ranch Dressing Mix (split use)
5 tablespoons salted butter (split use)
3/4 cup celery
3/4 cup white onion
2 tablespoons olive oil
2 boneless skinless chicken breast halves
1 (8 ounce) can sliced water chestnuts, drained and halved
1/2 cup Greek yogurt
1/2 cup mayonnaise
1/2 cup fresh chives, cut in 1/2-inch pieces
1/3 cup dried cranberries
1 cup cooked white rice
1/2 teaspoon ground black pepper
1/2 cup panko breadcrumbs
1/2 cup sliced almonds

Steps:

  • Preheat oven to 350 degrees. Lightly coat 8" or 9" square baking dish with cooking spray.
  • FILLING:.
  • Thinly slice celery and coarsely chop onion. In 12" skillet, melt 3 T butter and sauté 2 minutes. Pour into medium sized mixing bowl. In the same skillet, heat olive oil; add chicken breasts cut into ¾" cubes and 1 tablespoon of seasoning mix. Stir well and sauté just until chicken is no longer pink. Pour into mixing bowl with vegetables. Reserve 1 teaspoon of seasoning mix for the topping. Add remaining mix to bowl along with the next 7 ingredients. Stir gently to combine well. Pour chicken mixture into prepared baking dish.
  • TOPPING:.
  • In the same skillet, melt 2 tablespoons butter. Stir in Panko bread crumbs, sliced almonds and the 1 teaspoon of reserved seasoning mix. Toss just until well coated. Sprinkle topping on chicken filling mixture.
  • Bake for 30 minutes until bubbly and topping is golden brown. Makes four generous, delicious servings.

CRUNCHY BAKED TORTILLA RANCH CHICKEN #RSC



Crunchy Baked Tortilla Ranch Chicken #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry" I love to bake chicken and have it be crunchy and good. This recipe is full of flavor and easy to throw in the oven too. I especially love to use flavored tortilla chips if you have any on hand.

Provided by floridag

Categories     One Dish Meal

Time 40m

Yield 4 Chicken Breasts, 4 serving(s)

Number Of Ingredients 16

1 tomatoes, seeded, chopped
1 jalapeno, seeded and diced
1 red bell pepper, chopped
1 cup frozen corn, thawed
1 tablespoon fresh cilantro, chopped
1 (15 1/2 ounce) can black beans, drained and rinsed
1 lime, juice and zest of
2 tablespoons olive oil
1 teaspoon salt and pepper, divided
4 boneless skinless chicken breasts
1/2 cup breadcrumbs, course
1/2 cup parmesan cheese
1/2 cup tortilla chips, crushed
1 teaspoon chili powder
3 tablespoons Hidden Valley Original Ranch Seasoning Mix
2 tablespoons butter, melted

Steps:

  • Preheat oven to 400 degrees.
  • In a bowl combine tomato, jalapeno, bell peppers, corn, cilantro, black beans, lime zest plus juice and olive oil. Season with salt and pepper and spread out on a rimmed baking sheet.
  • Place each breast between 2 pieces of plastic wrap. Gently pound out to an even 1/2-inch. Place on top of vegetables and season with salt and pepper.
  • In a small bowl combine bread crumbs, Parmesan cheese, tortilla chips, chili powder, and Ranch seasoning; toss with melted butter.
  • Divide crumb mixture evenly over each breast, pressing firmly.
  • Bake 20-25 minutes, or until cooked through.
  • Serve immediately. Makes 4 servings.

Nutrition Facts : Calories 566, Fat 21.9, SaturatedFat 7.9, Cholesterol 101.8, Sodium 508.8, Carbohydrate 52.8, Fiber 11, Sugar 3.4, Protein 42.2

ROTISSERIE CHICKEN PANINI WITH ROASTED SWEET RED PEPPER, SPINACH, AND GUACAMOLE



Rotisserie Chicken Panini with Roasted Sweet Red Pepper, Spinach, and Guacamole image

Pull out your panini maker and create a yummy sandwich with leftover rotisserie chicken. The cheese forms the first layer, so it can anchor the chicken pieces and get nice and gooey! The recipe is for one sandwich, but it is easily increased, if you have more in your household. Every bakery has a different size for submarine buns, so adjust the ingredients as you need.

Provided by Bibi

Yield 1

Number Of Ingredients 10

1 (6 inch) submarine sandwich roll, sliced lengthwise
1 slice Pepper Jack cheese
¾ cup cooked rotisserie chicken meat, shredded or sliced, or more to taste
1 medium roasted red pepper
1 thin slice red onion, separated into rings
2 slices cooked crispy bacon
¼ cup fresh spinach leaves, or to taste
⅓ cup prepared guacamole
1 teaspoon unsalted butter
1 spear dill pickle

Steps:

  • Preheat panini maker to medium-low.
  • Open the roll and place a layer of cheese on the bottom half of the bread, fitting cheese to the contours of the bun. Layer rotisserie chicken, roasted sweet red pepper, onion rings, and bacon on top.
  • Place a layer of fresh spinach leaves on the bacon and spoon prepared guacamole on top. Place second half of bun on top. Brush top and bottom plates of panini maker with butter, and place the sandwich in the buttered area.
  • Close the panini maker and cook until cheese is melted, chicken is warmed, and bun is crispy and lightly browned, 4 to 5 minutes. Serve warm with dill pickle spear.

Nutrition Facts : Calories 564.3 calories, Carbohydrate 51.1 g, Cholesterol 51.7 mg, Fat 31 g, Fiber 6.2 g, Protein 21.3 g, SaturatedFat 10.6 g, Sodium 1786.4 mg, Sugar 6 g

CRUNCHY CHICKEN RANCH PANINI #RSC



Crunchy Chicken Ranch Panini #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. I love to make panini sandwiches for my family. The kids especially like this one because of the crunchy ranch topping on the outside. It make it very special. In fact it was so good they didn't seem to notice I slipped a "green" veggie (spinach) in there. I am always careful when cooking the panini, however, because if the heat is too high it will burn. I also love to use my panini maker that I got for Christmas but it doesn't get as much of a crunch as a regular pan does.

Provided by floridag

Categories     Weeknight

Time 30m

Yield 4 Panini, 4 serving(s)

Number Of Ingredients 15

3 tablespoons olive oil, divided
1 small onion, sliced thin
1 red bell pepper, sliced thin
3 tablespoons shallots, diced
2 (8 ounce) boneless skinless chicken breasts
1/2 teaspoon salt, divided
1/8 teaspoon pepper
4 teaspoons Hidden Valley Original Ranch Seasoning Mix
1 cup mayonnaise
1/2 cup parmesan cheese, shredded
1 cup breadcrumbs (can use Panko- Japanese bread crumbs)
8 slices sourdough bread or 8 slices country style Italian bread, 1/2-inch thick
1 (6 ounce) package fresh spinach
4 ounces mozzarella cheese, shredded
2 tablespoons butter, room temperature

Steps:

  • Heat a nonstick skillet over medium-low heat. Add 1 tablespoons olive oil and onions; sauté for 10 minutes. Add bell peppers and shallots; cook another 5 minutes or until soft. Remove cooked onion/bell peppers to a bowl and cook chicken (see next step).
  • In the mean time cut each chicken breast in half. Place each piece between two pieces of plastic wrap and pound gently to ¼-inch thickness. Season each piece with salt and pepper. Add another tablespoon olive oil to skillet from above and cook 2-3 minutes on one side; flip over and cook another 2-3 minutes or until completely cooked through. Remove from heat and set aside.
  • In a small bowl combine Ranch mix and mayonnaise. Place breadcrumbs and Parmesan cheese on a pie plate. Take a piece of bread and spread a generous amount of mayonnaise/Ranch mixture on one side of each 8 pieces of bread. Dip the mayo/Ranch side of the bread into the bread crumb mixture, pressing to adhere. Place mayo side down onto a clean cookie sheet and top each of 4 slices with 1 tablespoons cheese, ¼ of the spinach, the cooked chicken, and a layer of cooked onion mixture. Top each with the remaining Mozzarella cheese and top with the other piece of bread (mayo mixture facing out).
  • Reheat the nonstick skillet over medium-high heat and add 1 Tablespoon butter. Place the sandwiches in the pan and place a foil lined heavy cast iron pan on top. Gently press and cook about 2-4 minutes per side. Repeat with remaining sandwiches. Cut in half and serve immediately.
  • Makes 4 servings.

Nutrition Facts : Calories 1147, Fat 52.4, SaturatedFat 15.5, Cholesterol 136.6, Sodium 2154.1, Carbohydrate 113.3, Fiber 6.3, Sugar 11.3, Protein 56.4

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