Ranch Mozzarella Chicken Rsc Recipes

RANCH MOZZARELLA CHICKEN #RSC

Steps:

• Set oven for 350 degrees Fahrenheit.
• Mix together bread crumbs, parmesan cheese and Ranch mix in a small bowl.
• In another small bowl, beat two eggs with a fork.
• Dip the chicken breasts first in the beaten eggs, and then in the bread crumb mixture. Lay them in a casserole dish.
• Scatter the shallots over the chicken breasts.
• Place the mozzarella slices over the shallots, completely covering all the chicken in the dish.
• Spread Ranch dressing from the bottle over the mozzarella. Use a knife to smooth it out so that a thin layer of the dressing covers all the cheese.
• Put the chicken in the oven and bake it for 1 hour but check it at 45 minutes. The cheese should be golden brown and the chicken tender and delicious.

CRUNCHY CHICKEN RANCH PANINI #RSC

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.

RANCH ALFREDO CHICKEN PIZZA #RSC

Steps:

• Remove dough from refrigerator. Let stand at room temperature 20 minutes.
• Preheat oven to 450°F.
• In a small bowl, combine Hidden Valley Ranch Dressing and Alfredo sauce. Set aside.
• Heat vegetable oil in medium nonstick skillet over medium heat. Add shallots and cook, stirring frequently, 8 minutes or until soft and caramelized. If shallots begin to brown too quickly, add water 1 Tablespoon at a time, stirring until water evaporates. Add spinach to skillet with shallots and sauté 2 minutes or until spinach wilts. Remove from heat.
• In a medium bowl, combine chicken breast, lemon juice, and the shallot-spinach mixture. Season with salt and pepper.
• On a floured work surface, roll out pizza dough into a 13-inch round. Transfer dough to a pizza pan. Spread Ranch-Alfredo sauce evenly over crust. Top with mozzarella and chicken mixture. Sprinkle evenly with Parmesan cheese. Bake pizza 15 minutes or until crust is browned and crisped on the bottom and the cheese is melted.

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.

ZESTY RANCH CHICKEN PASTA SALAD #RSC

Steps:

• In quart size sandwich baggie add lemon zest , 2 tsp salt,1 tsp black pepper, crushed red pepper and ½ packet Hidden Valley seasoning mix.
• Toss Chicken in 2 tablespoons lemon juice. Shake to drain lightly.
• In 3 to 4 batches shake chicken breast cubes to coat all sides. Remove and place on a plate. After all chicken has been coated discard mixture and baggie.
• Heat 2 tablespoons olive oil in large sauté pan. Sauté chicken until golden brown and thoroughly cooked.
• While chicken cooks, prepare penne pasta according to package directions.
• Remove chicken from pan and place in large mixing bowl.
• Pour spinach over chicken and cover to allow spinach to wilt.
• Drain pasta well and pour on top of chicken and spinach. Toss well. Allow to cool 5 minutes.
• In small mixing bowl whisk remaining olive oil, Italian seasoning, remaining Hidden Valley Ranch seasoning mix, Dijon mustard and Balsamic Vinegar until well blended. Set aside.
• To chicken mixture add cherry tomato halves, scallion slices and Mozzarella Cheese cubes. Toss well.
• Pour dressing over pasta mixture.
• Sprinkle with remaining salt and black pepper. Toss Well.
• Sprinkle with grated Parmesan Cheese.
• Serves well warm or cold.