Crunchy Valley Chicken Rsc Recipe For Hand

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CRUNCHY BAKED RANCH CHICKEN WITH BREADCRUMBS



Crunchy Baked Ranch Chicken with Breadcrumbs image

Bake the most delicious, crispy ranch chicken for dinner. Watch our video on how to make this recipe using breadcrumbs, dry dressing mix and other simple ingredients.

Provided by Hidden Valley

Categories     Dinner

Time 35m

Yield 4

Number Of Ingredients 4

1 cup mayonnaise
2 teaspoons Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix Packet
¾ cup bread crumbs
4 chicken breast halves

Steps:

  • Preheat oven to 400°F. Line a rimmed baking sheet with parchment.
  • In a medium bowl, combine mayonnaise and seasoning mix until well-blended. Place the breadcrumbs in a shallow bowl or plate.
  • Dip each breast in the mayonnaise mixture, turning on all sides until well-coated, shaking off any excess. Lay the chicken in the breadcrumbs and turn until evenly coated.
  • Arrange chicken on the prepared baking sheet and bake approximately 25 minutes, or until an internal temperature of 165°F or until juices run clear. (For chicken breasts weighing 6 to 8 ounces, increase cooking time to 40 to 45 minutes.)

Nutrition Facts :

CRUNCHY CHICKEN



Crunchy Chicken image

I have a severe egg allergy and growing up my mom was always looking for recipes that both her kids would like and she could make without much hassle. Similar to chicken parm but baked and not using any eggs this was and still is a family favorite. Many a night we would ask my mom for "Crunchy Chicken and 'sketti" (meaning spaghetti).

Provided by Katy4

Categories     Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 4

4 boneless chicken breasts
1/4 cup Italian dressing (I use a zesty one)
1/2 cup Italian breadcrumbs
cooking spray

Steps:

  • Preheat oven to 375 degrees.
  • Line the bottom of a baking dish large enough to lay out the chicken in with foil.
  • Give a quick spray with a cooking spray to avoid sticking later.
  • Place italian dressing in one bowl and breadcrumbs in another.
  • Measurements are a guesstimate, but you want enough of both to coat the chicken.
  • Dip chicken in dressing and then coat in breadcrumbs and place in baking dish.
  • Repeat with all 4 breasts.
  • Cover dish with foil and place in oven, bake for 30 minutes.
  • Remove foil cover, bake for another 30 minutes.
  • Keep in mind that the thinner your chicken breasts are the faster your chicken will cook, so you may want to check the last 10 minutes of cooking to make sure your"crunchy chicken" hasn't turned into"crispy chicken"!
  • Serve with pasta, with or on a green salad or prepare similar to chicken parm, adding a little red sauce and mozzarella the last few minutes of baking.

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.

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