RANCH PRETZEL CHICKEN #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. Chicken breast strips breaded with a ranch pretzel mixture makes for great dipping! I've seen versions of this recipe but I like my version better because it uses the Hidden Valley Ranch dip mix for a more concentrated Ranch flavor along with a brightness from the lemon, a crunch from the pretzels, and it's finished off with cheese.
Provided by Hezzi-D
Categories Chicken Breast
Time 22m
Yield 16 chicken tenders, 4 serving(s)
Number Of Ingredients 10
Steps:
- 1. In a food processor combine the pretzels, Ranch Dip packet, Parmesan cheese, lemon zest, black pepper, and paprika. Pulse until the pretzels become crumbs.
- 2. Place the pretzel mixture in a shallow dish. In a separate dish combine the Greek yogurt and Ranch Dressing.
- 3. Heat the olive oil in a large skillet over medium heat.
- 4. Dip the chicken into the yogurt mixture and then place in the pretzel mixture. Press down on the mixture to make it stick to the chicken. Place in the pan and saute for 4-6 minutes per side or until the internal temperature of the chicken reads 170 degrees.
- 5. Remove and place on a paper towel to drain. Serve with dipping sauces.
Nutrition Facts : Calories 626.9, Fat 31.2, SaturatedFat 7.4, Cholesterol 103.2, Sodium 1122.3, Carbohydrate 47.2, Fiber 2.1, Sugar 2, Protein 38.8
KICKIN' BANG BANG CHICKEN #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. Kickin' Bang Bang Chicken, a unique twist on the deliciously spicy Chinese dish, bang bang chicken. Tangy, spicy, and delicious, a perfect bite-size appetizer for game day or any day!
Provided by schmulie65
Categories Weeknight
Time 45m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 14
Steps:
- In a medium size bowl, whisk together dressing, 2 tablespoons of the chili sauce, lemon juice and 2 tablespoons of the chopped chives until well combined. Set aside.
- Combine bread crumbs, seasoning mix, 2 tablespoons of the chopped chives, lemon zest and 1/4 teaspoon pepper in the bowl of a food processor. Blend until well combined; transfer to a shallow dish.
- Pat chicken dry with paper towels and lightly season with salt and pepper to taste. Place cornstarch in a shallow dish. Whisk the eggs, remaining 2 tablespoons hot sauce, and water in a medium bowl until blended. Dredge chicken in cornstarch, shaking lightly to remove excess. Dip chicken into egg mixture, letting excess liquid drain back into bowl, and then roll in the bread crumb mixture, turning to coat completely.
- Heat oil to 350 degrees Fahrenheit in a large non-stick skillet over medium heat. Working in batches, carefully place chicken in oil and cook until golden, crisp and no longer pink in the center; about 5 minutes per side. Drain chicken on large pan lined with paper towels. Place on serving platter, drizzle with 2-3 tablespoons of the sauce and garnish with chopped chives. Serve with remaining sauce for drizzling and dipping.
CRUNCHY VALLEY CHICKEN #RSC
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
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.
RANCH MOZZARELLA CHICKEN #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. This is a lovely makeover of a tried-and-true recipe I've used for all of my married life (almost 10 years). With the ranch flavoring, it dresses it up and makes it a great recipe for weekends or a special company meal. I love it because the prep time is very low. I can pop it in the oven and pull out a meal that looks and tastes like it took me hours to prepare. Over a bed of rice with a side salad or green vegetable, it makes an attractive display.
Provided by hospitalitymama
Categories Weeknight
Time 1h10m
Yield 6 chicken breasts, 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 504.5, Fat 27.9, SaturatedFat 10.4, Cholesterol 217.6, Sodium 592.2, Carbohydrate 15.7, Fiber 0.6, Sugar 1.4, Protein 45.5
RANCH CUMBERLAND PIE #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. This recipe is quite easy to prepare, yet has fabulous taste mixture. Good for weeknight meals.
Provided by ferschey
Categories Weeknight
Time 55m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375°F.
- Bring potatoes to a boil in a large pot of salted water. Cook until tender for 15 to 20 minutes. Drain and mash potatoes. Stir in dressing mix and sour cream.
- Meanwhile, heat oil in a large skillet over medium heat. Add shallots and garlic; cook until begin to brown, about 2 minutes. Add carrots and ground beef; cook until beef is no longer pink. Drain the fat; add broth, tomato paste, vinegar, molasses and cayenne pepper. Cook until mixture is slightly thickened, about 10 minutes.
- Pour beef mixture into a 1½-quart baking dish. Spread mashed potatoes over meat mixture. Combine butter, breadcrumbs and parmesan cheese; sprinkle over potato layer.
- Bake pie for 20 minutes or until heated through and golden brown.
Nutrition Facts : Calories 799.9, Fat 44, SaturatedFat 19.1, Cholesterol 153.2, Sodium 768.7, Carbohydrate 57.8, Fiber 5.8, Sugar 10.7, Protein 43.2
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