Winner Winner Ranch Chicken Dinner Rsc Recipes

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WINNER WINNER RANCH CHICKEN DINNER! #RSC



Winner Winner Ranch Chicken Dinner! #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. I love crispy breaded chicken. I wanted to come up with something I could coat the chicken in besides buttermilk that would make it moist and very flavorful. Ranch dressing is my absolute favorite condiment and dip practically everything in it. So I thought instead of buttermilk, why not Ranch!

Provided by Jennifer Peterson

Categories     Chicken Breast

Time 40m

Yield 2 Large breasts, 4 serving(s)

Number Of Ingredients 11

2 large chicken breasts or 1 1/4 lbs chicken breasts
1 -2 cup ranch dressing
1 cup panko breadcrumbs
1/2-3/4 cup grated parmesan cheese
0.5 (10 ounce) bag Baby Spinach
1 garlic clove, chopped
1 large shallot, chopped
2 ounces goat cheese
1 tablespoon ranch dressing
salt and pepper
10 toothpicks

Steps:

  • Preheat oven to 400.
  • Saute the garlic and shallot on medium heat until soft. Add the spinach, goat cheese and ranch dressing. Stir until well incorporated, add salt and pepper to taste.
  • In separate bowls, add ranch dressing and panko mixed with parmesan.
  • Take the chicken breasts and make a slit in the thickest part of the chicken to form a pocket. Do not cut all the way through. Stuff the breasts with some of the spinach mixture. Take the toothpicks and thread the chicken shut.
  • Take each breast and carefully dip in the dressing, shaking off the excess then dredge in the panko/parmesan mixture, making sure to coat the breasts very well. Place on a baking sheet fitted with a rack coated with cooking spray. Setting the chicken on the rack above the pan will ensure the chicken will be cooked evenly. Bake for 25 minutes or until cooked all the way through.

Nutrition Facts : Calories 658.4, Fat 48.9, SaturatedFat 12.5, Cholesterol 89.7, Sodium 1233.8, Carbohydrate 26.9, Fiber 2.5, Sugar 3.9, Protein 28.4

WINNER, WINNER CHICKEN DINNER



Winner, Winner Chicken Dinner image

Ready, Set, Cook! Special Edition Contest Entry. The quickest comfort food dinner ever! It's easy to keep all of the ingredients on hand to throw this together in practically no time. Only one thing to wash and it tastes delicious too! I use precooked real bacon crumbles found by the bacon or salad fixings and frozen carrots and peppers.

Provided by Pam in the Kitchen

Categories     One Dish Meal

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 8

3 lbs chicken breast tenders, frozen boneless (Raw, not breaded)
1 (20 ounce) package Simply Potatoes Diced Potatoes with Onion
1 cup carrot, julienned
1 cup sweet red pepper strips
1 (15 ounce) jar alfredo sauce (or about 2 cups homemade)
1 cup parmesan cheese
1/2 teaspoon black pepper
1/4 cup bacon, cooked and crumbled (Or more, if you'd like)

Steps:

  • Preheat oven to 400.
  • Butter, spray or line a 13 x 9 pan.
  • Put everything except bacon in the pan (Yes, just dump it in frozen and all).
  • Stir until the sauce is evenly spread around.
  • Sprinkle bacon evenly on top.
  • Bake for approximately 1 to 1 1/2 hours (Until it's bubbly and the chicken still moist, but not pink inside. The time will depend on your oven and temperature of the ingredients to start.).

Nutrition Facts : Calories 558.1, Fat 20.2, SaturatedFat 7.6, Cholesterol 246, Sodium 875.3, Carbohydrate 5.7, Fiber 1.4, Sugar 2.7, Protein 83.5

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