Genes Andalucian Valley Chicken Rsc Recipes

CRUNCHY VALLEY CHICKEN #RSC

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.

HIDDEN VALLEYANDREG; CRUNCHY BAKED RANCH CHICKEN

Steps:

• Preheat the oven to 400 degrees F. In a shallow bowl, mix the mayonnaise with the Ranch Dressing Mix. In a second shallow bowl, place the breadcrumbs. Dip each chicken breast in the ranch dressing mixture, removing any excess, and then dip in breadcrumbs. Place them on a parchment-lined baking sheet until chicken is cooked through, about 25 minutes.;

ANDALUSIAN CHICKEN

Steps:

• Melt the butter with the oil in a flameproof casserole, add the chicken and garlic, and saute over medium heat for 10 minutes.
• Add the sherry and vinegar, and salt and pepper to taste.
• Cover and simmer gently for 20 minutes or until the chicken is tender.
• Transfer the chicken to a plate.
• Strain the cooking liquid, pressing the garlic flesh through the strainer.
• Return the liquid to the pan, add the cream, and bring to a boil, stirring.
• Boil for 5 minutes or until the sauce is reduced to a coaitng consistency.
• Return the chicken to the pan with the juices that have collected on the plate.
• Heat through for a few minutes, spooning the sauce over the chicken until it is evenly coated.
• Taste for seasoning, adjust if necessary.
• Serve hot, garnished with tarragon leaves.

NAPLES VALLEY CHICKEN

Steps:

• Brown chicken breasts in melted margarine, remove and set aside.
• Saute mushrooms and onions in the same pan until tender.
• Return chicken to pan.
• Add wine, bouillon, parsley, garlic powder, oregano, salt, and pepper.
• Cover chicken and simmer 40 minutes.
• Remove chicken.
• Blend flour and water into pan juices.
• Stir until thickened.
• Return chicken to pan.
• Heat through or refrigerate until serving time, then reheat.

HIDDEN VALLEY RANCH MILK FRIED CHICKEN #RSC

Steps:

• remove skin from chicken breasts if desired.
• in a medium bowl beat 3 eggs and 3T of Milk set aside.
• in a shallow bowl mix breadcrumbs.
• crushed Thyme.
• Paprika.
• 1 package of Hidden Valley Original Ranch seasoning mix.
• In a large skillet heat 3 T cooking oil for 10 minutes.
• dip chicken in egg milk mixture.
• roll in breadcrumb and Hidden Valley Original Ranch seasoning Mix mixture.
• add Chicken to pan and cook for 10 minutes uncovered.
• turn occasionally to brown evenly.
• Drain well, add 1 1/2 cup of Milk.
• cover tightly and cook 35 Minutes.
• Uncover and continue to cook 5 to 10 more minutes or until chicken is no longer pink in center.
• transfer chicken to serving platter sprinkle with fresh grated Parmesan and fresh chives while hot.
• Enjoy!

ANDALUSIAN-STYLE CHICKEN

Steps:

• Add the saffron to the hot stock to soak. Heat the oil in a medium pan and cook the onion until it is soft and just beginning to turn golden. Push to the side of the pan and add the chicken. Cook for a few mins until the chicken is browned all over.
• Add the cinnamon and chilli, and cook for a couple of mins. Add the stock, vinegar, honey, tomatoes and raisins. Bring to the boil, turn down the heat and simmer for 10 mins until the sauce is reduced and the chicken is cooked through. When ready to serve, scatter with the coriander and nuts, and serve with bread on the side.

RANCH CHICKEN

Steps:

• Heat oil in a large skillet over medium heat. Add onion and saute until tender.
• Add chicken and brown with onions, stirring so as not to burn. Add dressing and water; reduce heat to low and cook over low heat for about 1 hour, or until chicken is cooked through and no longer pink inside.

GENE'S ANDALUCIAN VALLEY CHICKEN #RSC

Steps:

• Soak the dried cranberries in the Sherry for at least 1 hour.
• Combine the shallots, red onion, parsley, lemon juice and orange juice in a large bowl and mix well.
• Marinate the chicken breast pieces in this mix for about 5 minutes.
• In a separate bowl, mix the Package of Hidden Valley Original Ranch Seasoning Mix with the Onion Powder and Garlic Powder.
• Remove the chicken from the marinade* ( Do not Discard ).
• Dredge and Coat each piece of Chicken Breast with the dry mixture.
• Heat Olive Oil in a large Pot, to medium high and brown chicken breast pieces.
• When done, remove chicken breasts from pot.
• Add the* Marinade Mix to the pot, stir and cook for 3 minutes.
• Pour the soaked cranberries with the Sherry into the Pot and mix.
• Add red potatoes, carrots, almonds, olives and bay leaf to Pot.
• Add the Chicken and water.
• Gently mix all ingredients together and add salt and pepper to taste.
• Bring heat to medium, cover and cook for about 30 minutes, stirring occasionally.
• After 30 minutes add the corn, stir and cover.
• Lower heat to Simmer for an additional 30 minutes.
• Arrange Chicken Pieces and Vegetables in a Serving Platter.