Ranch House Chicken Recipes

HIDDEN VALLEY BAKED RANCH CHICKEN

Steps:

• Preheat the oven to 425 degrees F. Place chicken breasts into a Glad® sandwich bag and pound until they are 3/4 of an inch thick (optional).
• Place the chicken breasts in a baking dish to fit. Brush with the melted butter or olive oil on both sides. Sprinkle or shake the ranch seasoning mix over the chicken on both sides. If there is any remaining butter, drizzle over the seasoned chicken.
• Place in the oven and bake for 18 to 20 minutes, until cooked through and no longer pink in the center. Remove from the oven and let rest for a few minutes. Serve hot.

BAKED RANCH CHICKEN

Steps:

• Preheat the oven: Preheat the oven to 375°F. Spray a 9x13-inch baking dish with cooking spray.
• Prep Dredge: In a shallow plate, combine the ranch dressing mix with the breadcrumbs and parmesan cheese. Place the mayo in another shallow plate.
• Coat Chicken: Dredge the chicken breasts first through mayo on both sides, then through the breadcrumb mixture. Place into the prepared baking dish.
• Bake: Transfer the baking dish to the preheated oven and bake for 40 minutes or until a thermometer reads 165°F when inserted into the thickest part of the chicken breast.

RANCH HOUSE CHICKEN LIVER PATE WITH COGNAC

Steps:

• Melt 2 tablespoons of the butter in a sauté pan over medium heat.
• Add scallions and cook until softened but not browned, about 5 minutes.
• Meanwhile, if using truffle, finely chop all but 4 shavings (reserve these for garnish) and set aside.
• Add chicken livers and cook, covered, over medium heat until just cooked through, 5-7 minutes.
• Remove pan from heat and stir in salt, mustard, nutmeg, and cloves.
• Transfer to a blender or food processor and puree until smooth, about 2 minutes.
• Continue to process, blending in remaining 4 tablespoons butter, cream cheese, and cognac.
• Mix in chopped truffle (if using), then transfer to small bowls or well-oiled molds, cover with plastic wrap, and refrigerate until firm, about 24 hours.
• Serve a generous portion of pâté on a bed of greens with bread, olives, and caper berries, if desired, and garnish with reserved truffle shavings.
• Enjoy!

EASY RANCH CHICKEN

Steps:

• Mix ranch dressing, salt, pepper and dry bread crumbs in 1 quart storage bag.
• Beat 2 eggs in bowl.
• Rinse and dredge chicken through egg then place in bag and shake until completely covered.
• Place in buttered 13x9-inch glass baking dish.
• Place a pat of butter on top of chicken.
• Cook at 375°F for 1 hour.
• Note: Can use already prepared ranch dressing.
• Omit eggs and dredge through dressing and then trough dry bread crumbs or crackers.
• Also can put crackers in dry bread crumbs to make crispier coating.
• Time may vary depending on the size of the breasts.