Winner Winner Ranch Chicken Dinner Rsc Recipes

WINNER WINNER CHICKEN DINNER

Steps:

• Preheat oven to 450 degrees.
• Mix the marinade: olive oil, garlic, paprika, cumin, red pepper, cilantro (or parsley), salt, and pepper in a bowl. Using zip-top bags or a large container suitable for marinating, combine marinade, chicken, beans, and tomatoes, ensuring that everything, especially the chicken, is evenly coated with the marinade. Let marinate a few hours, all day, or overnight.
• When ready to cook, dump contents into large roasting pan. Roast 20-30 minutes, or until chicken is cooked through and browned, and tomatoes have burst and caramelized.

WINNER, WINNER CHICKEN DINNER

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.).

RANCH CHICKEN (TURKEY) CAKES #RSC

Steps:

• In a large bowl mix together eggs,mayo,old bay seasoning,white pepper,dry mustard,lemon juice and Worcestershire sauce.Mix well and set aside.
• In medium size bowl mix together 1/2 cup bread crumbs,Parmesan Cheese and Hidden Valley Ranch Mix.
• Pour bread crumb mixture and ground chicken or ground turkey into egg mixture.Mix enough to combine ingredients.
• Take your mixture and make 6 medium balls and roll them into your remaining bread crumbs and press them into patties.
• Place your patties into lightly oiled non-stick pan and cover. Cook for 8 minutes on each side.
• Enjoy as a appetizer with side of ranch dressing or as a sandwich on a toasted wheat roll topped with lettuce,tomato,and ranch dressing.

CRISPY RANCH CHICKEN TENDERS WITH RANCH DIPPING SAUCE #RSC

Steps:

• Make the Ranch Spinach Dip first to give the flavors a chance to marry and chill.
• Cook the spinach as package directs, then put in a drainer and squeeze out all the moisture, then wrap a clean towel around and squeeze out the excess moisture, set aside.
• Next chop the shallots you want about 1/3 a cup here.
• Chop the fresh chives.
• Chop the water chestnuts, or buy them that way.
• Put the cream cheese in a medium bowl and add the ranch dressing, whip with a electric mixer to combine.
• Then add the water chestnuts, spinach, shallot, chives and pepper.
• Mix well, cover and chill at least 1 hour.
• Pre heat your fryer to 375°.
• Meanwhile, put the flour and cayenne in one shallow plate.
• Put the eggs and water in a second plate and whip to combine.
• In a third shallow plate (I use a pie plate) Combine the bread crumbs, parmeaean cheese, pepper, ranch dip mix, lemon zest, thyme and oregano.
• Cut the chicken breasts into strips 1 inch wide and about 3 to 4 inches long.
• Put chicken in a plastic bag and pound out to flatten a little.
• This will make them cook faster and more evenly.
• Dredge the chicken first in the flour, then dip in the egg wash, and roll in the seasoned bread crumbs.
• Drop small amounts into the hot fat and fry about 4 to 5 minutes or until golden and crispy internal temp is 150 °and juices run clear.
• Serve hot with the Ranch Spinach Dipping Sauce.

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.

WINNER WINNER RANCH CHICKEN DINNER! #RSC

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.