YOGURT RANCH
Steps:
- Add the yogurt and Ranch Seasoning to a bowl and mix until evenly combined. Serve as a dip with vegetables or whatever you like!
- Add the parsley, salt, garlic powder, onion powder, basil, thyme, sugar and some black pepper to a small jar with a lid. Secure the lid and shake until combined.
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.
THE YOGURT SHOPPE CAFE RANCH CHICKEN
The Yogurt Shoppe Cafe is in Columbus Georgia and was established in 1987. Ranch Chicken is one of the popular items on the menu amongst many other delicious home cooked meals. One of my friends came upon the recipe in a local magazine and was kind enough to share it with me so I just couldn't wait to share it with you. I hope you enjoy it as much as I do.
Provided by Bay Laurel
Categories Chicken
Time 1h
Yield 6 chicken breasts, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375º.
- In a large bowl, mix mayonnaise, buttermilk, and ranch with wire wisk until smooth. It should be thicker than salad dressing.
- Place chicken in a 13 x 9-inch baking dish that has been coated with non-stick spray and cover with mixture.
- Top with bread crumbs, pepper, paprika, and parsley to taste.
- put in oven and bake 30-45 minutes.
- Serve over mashed potatoes or rice.
- Enjoy.
BREADED RANCH CHICKEN
This recipe is from Tammy Landsiedel a fellow Tennyson Lancer and great friend. She says this recipe is "Very Yummy!"
Provided by Kerena
Categories Chicken Breast
Time 55m
Yield 8 pieces, 8 serving(s)
Number Of Ingredients 5
Steps:
- In a shallow bowl, combine the cornflakes, parmesan cheese and salad dressing mix.
- Dip chicken in butter, then roll in cornflake mixture to coat. Place in a greased 9x13 pan.
- Bake uncovered at 350 degrees for 45 min or until juices run clear.
Nutrition Facts : Calories 401, Fat 27.6, SaturatedFat 12.8, Cholesterol 131.6, Sodium 355, Carbohydrate 2.7, Fiber 0.1, Sugar 0.4, Protein 34.1
YOGURT CHICKEN
This is the most tender grilled chicken you'll ever have. The live cultures contained in the yogurt break down the proteins and leave it juicy and tender.
Provided by Steve_G
Categories Chicken
Time 20m
Yield 1 batch, 4 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl combine all ingredients except chicken-- adjust seasoning to taste (but don't get it too salty), place in a 1 gal zip-lock bag with the chicken.
- Toss to coat chicken Marinate for 48 hrs, turning over a couple times each day.
- Grill chicken on a clean, lightly greased grill over medium heat for 5 min a side, or until done.
- Remove from heat and let it set in a covered bowl for 5-10 minutes before serving.
- Can also be done under a broiler on a rack.
WENDY'S GARDEN RANCH CHICKEN PITA
Make and share this Wendy's Garden Ranch Chicken Pita recipe from Food.com.
Provided by Timothy H.
Categories Chicken Breast
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 23
Steps:
- For the salad dressing, mix together gelatin and cold water. Microwave on 'HIGH' for approximately 2 minutes, until just hard boiling.
- Mix in vinegar then whip in oil. Mix in finely chopped red sweet pepper, salt, garlic powder, Worcestershire sauce, grossly ground black pepper, parsley flakes, oregano, thyme and basil.
- Refrigerate for approximately 15 minutes before mixing in grated fresh Romano cheese, grated fresh Parmesan cheese and egg substitute, until thick. Refrigerate overnight to thicken mixture even more.
- Preheat kitchen barbecue to medium heat. Salt and pepper chicken whites. Grill chicken whites for 5 minutes on each side, until no longer pink inside.
- Meanwhile, well mix together Roman lettuce slices, red cabbage slices and grated carrot into a large bowl.
- Remove done chicken whites from grill; dice chicken whites.
- Heat each pita bread into microwave oven for 20 seconds. Fill the middle of each pita bread length wise, as a taco, with 1 1/2 cups of lettuce mixture.
- Top lettuce mixture with approximately 1/3 cup chicken dices. Pour 1 tablespoon salad dressing on top chicken dices. Evenly sprinkle with finely grated Fresh Parmesan cheese. Roll, and serve.
Nutrition Facts : Calories 666.8, Fat 45.9, SaturatedFat 8, Cholesterol 53.2, Sodium 652.5, Carbohydrate 37.8, Fiber 2.7, Sugar 2.8, Protein 25
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