Ranch Rolled Chicken Breast Rsc Recipes

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.

BAKED RANCH CHICKEN

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).

RANCH PRETZEL CHICKEN #RSC

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.

SPINACH AND CHEESE STUFFED CHICKEN BREAST #RSC

Steps:

• Butterfly chicken breast and drizzle with olive oil.
• Sprinkle chicken breast with Hidden Valley Seasoning and Dressing Mix and set aside.
• In a saute' pan cook spinach until spinach has started to cook down. Remove spinach from heat and add to a medium bowl with Parmesan cheese, half of the mozzarella cheese, bread crumbs and beaten egg and olives. Mix all ingredients until well incorporated.
• Place a large spoonful of spinach mixture in the middle of each chicken breast and fold over, covering the spinach mixture completely.
• Sprinkle with remaining cheese and place on baking sheet and bake on 350 degrees for 20-25 minutes or until thermometer reaches 165 degrees when chicken is tested.