BAKED RANCH CHICKEN
So easy. Yet so flavorful. It's an instant classic.
Provided by Hidden Valley
Categories Dinner
Time 25m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat the oven to 425°F. Place chicken breasts into a Glad® gallon bag and pound until they are ¾ 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 or oil, drizzle over the seasoned chicken.
- Place in the oven and bake for 18-20 minutes, until cooked through and no longer pink in the center. Remove from the oven and let rest for a few minutes. Serve hot.
Nutrition Facts :
RANCH-MARINATED CHICKEN BREASTS
The pub favorite pairing of ranch dressing and chicken comes home to your kitchen. With just a little prep time the night before, you can have these savory breasts ready in about half an hour! -Barbee Decker, Whispering Pines, North Carolina
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Combine the first 8 ingredients in a large shallow dish. Add chicken; turn to coat. Refrigerate, covered, 8 hours or overnight., Drain chicken, discarding marinade. Place chicken in a greased 15x10x1-in. baking pan. Drizzle with butter. Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 165°.
Nutrition Facts : Calories 421 calories, Fat 28g fat (15g saturated fat), Cholesterol 133mg cholesterol, Sodium 733mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 37g protein.
MARINATED CHICKEN BREASTS
For a healthy dinner tonight, try these Marinated Chicken Breasts from Food Network Kitchen. An herbaceous marinade infuses the meat with high-impact flavor.
Provided by Food Network Kitchen
Categories main-dish
Time 8h15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Put the vinegar, herbs, mustard, powders if using and oil in a large re-sealable plastic bag. Close the bag and shake to combine all the ingredients. Open the bag, drop in the chicken breast in the bag. Close and shake the bag to coat evenly. Freeze for up to 2 weeks.
- Thaw in the refrigerator overnight, under cold, running water, or in the microwave at 30 percent power for 1 minute at a time.
- Heat a grill or grill pan. When the grill is hot, place the chicken on the grill and cook for about 4 minutes per side, or until cooked through. You can also bake the thawed chicken in a 375 degree F oven for 15 minutes, or until cooked through.
HIDDEN VALLEYANDREG; CRUNCHY BAKED RANCH CHICKEN
Provided by Melissa d'Arabian : Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 4
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.;
GARLIC RANCH CHICKEN
This is very easy and fast to make; using fat free dressing keeps the calories down and helps prevent the chicken from burning.
Provided by Trudi Davidoff
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 1h5m
Yield 4
Number Of Ingredients 4
Steps:
- Combine the dressing, garlic and basil in a large resealable plastic bag. Add chicken pieces, turning them to coat. Squeeze out air and seal bag. Place in refrigerator for 1/2 hour.
- Preheat grill to medium heat.
- Grill chicken breasts for 6 to 8 minutes on each side, turning occasionally, until juices run clear when pierced with a fork.
Nutrition Facts : Calories 232 calories, Carbohydrate 22.6 g, Cholesterol 69.1 mg, Fat 2.2 g, Fiber 0.5 g, Protein 28 g, SaturatedFat 0.5 g, Sodium 779.2 mg, Sugar 4.3 g
PAN-SEARED RANCH CHICKEN
In this recipe, America's favorite salad dressing serves double-duty: as a creamy, herbaceous sauce and as a marinade. But don't reach for bottled ranch. Instead, make your own brighter, tangier version using Greek yogurt. Unlike lemon or vinegar-based marinades, which can toughen meat, yogurt tenderizes even the leanest of chicken breasts. When the chicken is seared in a hot pan, the yogurt-mayo coating forms a flavorful, caramelized crust. (It also makes an excellent marinade for fish, pork, shrimp or sturdy vegetables.)
Provided by Ali Slagle
Categories dinner, easy, quick, weeknight, poultry, main course
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a measuring cup or small bowl, stir together the yogurt, mayonnaise, chives, dill and garlic powder; season with 1 1/2 teaspoons salt and a few grinds of pepper. Transfer half the ranch to a medium bowl.
- Pat the chicken dry. If thickness varies greatly, pound to an even thickness of about 1/2 inch. Season both sides with salt and pepper, then transfer the chicken to the medium bowl with the ranch and toss to coat. Let sit at least 15 minutes, or refrigerate overnight. (Let it come to room temperature before cooking.)
- Heat the oil in a large (12-inch) nonstick skillet over medium-high. Working in batches if necessary, cook the chicken (with the marinade still on it) until deeply caramelized on the outside, chicken releases from the pan, and its juices run clear, 4 to 6 minutes per side.
- If the ranch in the measuring cup is too thick, add a little bit of water to loosen it. (You should be able to drizzle it easily.) Serve chicken with the ranch passed at the table, and more herbs as desired.
GRILLED BUTTERMILK RANCH MARINATED CHICKEN BREAST
This came out of the Sunday newspaper coupon flier. Sounded simple and yummy so I wanted to save it.
Provided by Kim127
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Wash and dry the chicken breasts and set aside.
- In the bowl of a food processor or blender, put in the ranch dip, lemon zest and juice, garlic, olive oil and fresh ground pepper. Process until well blended. Stir in the herbs.
- Place the chicken in a large zip loc bag and pour in the marinade to coat the chicken well. Close bag tightly and place in the refrigerator for at least 4 hours or overnight.
- Preheat grill and when well heated, reduce to low.
- Lay the chicken on the grill, cover and check frequently to make sure chicken does not burn. It is important to cook the chicken slowly about 25-30 minutes turning once.
Nutrition Facts : Calories 786, Fat 70.7, SaturatedFat 12.6, Cholesterol 120.9, Sodium 1022.5, Carbohydrate 7.2, Fiber 0.7, Sugar 2.4, Protein 31.3
BAKED RANCH CHICKEN
This is a recipe that I just made up.
Provided by drob212
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease baking sheet with vegetable oil.
- Put bread crumbs and ranch dressing into separate bowls.
- Dip chicken into ranch dressing and press into bread crumbs to coat. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange onto prepared baking sheet.
- Bake in preheated oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 694.7 calories, Carbohydrate 41.5 g, Cholesterol 80.8 mg, Fat 43.5 g, Fiber 2.6 g, Protein 31.6 g, SaturatedFat 7.2 g, Sodium 1025.7 mg, Sugar 5.7 g
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