CHICKEN CLUB RANCH ROLL
Fried chicken, bacon and homemade ranch dressing--is there a more winning combo? For a true time saver, bake off frozen breaded chicken tenders instead of making your own.
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 6 to 8 servings (2 to 3 slices per person)
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees F. Line a rimmed baking sheet with foil.
- Lay the bacon slices in a single layer on the prepared baking sheet. (It's OK if they overlap a little.) Bake until browned but still pliable, 15 to 18 minutes. Transfer the bacon with tongs to a paper towel-lined plate.
- Meanwhile, whisk together the mayonnaise, sour cream, chives, garlic powder, onion powder and Worcestershire sauce in a small bowl until combined; set aside.
- Set up a breading station with the flour in 1 medium bowl, the beaten egg in another medium bowl and the panko in a third. Generously season the chicken tenders with 1/4 teaspoon each salt and pepper. Dredge the tenders in the flour a few pieces at a time. Tap off the excess flour before dipping the tenders into the egg. Allow the excess egg to drip off, then coat the tenders in the panko. Set the breaded chicken on a plate. Repeat until all the tenders have been coated.
- Heat the oil in a large skillet over medium heat, then add the chicken in a single layer. Cook until browned on the bottom, about 3 minutes, then flip. Cook until the chicken is cooked through and browned on the other side, 3 minutes more. Transfer to a wire rack or paper towel-lined plate.
- Lay out a flatbread with the shorter side facing you. (If your flatbread seems dry, moisten it slightly with a damp paper towel.) Spread half the ranch dressing on the bottom third. Line the wrap with half the bacon strips, then add half the chicken crosswise. Top the chicken with 2 pieces of lettuce, also crosswise. Starting from the bottom, roll everything up into as tight a spiral as possible without ripping the wrap, leaving the seam on the bottom. Place toothpicks into the roll at 1-inch intervals all the way through to the bottom to secure everything in place. Cut, in between the toothpicks, into even slices. Repeat with the remaining flatbread.
CLUB CRACKER RANCH CHICKEN
I found a recipe at hiddenvalley.com and altered it awhile back. It was a hit with my kids (the picky eaters!) and my dh too...so I decided to post it.
Provided by EllaP
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- preheat oven to 350 degrees.
- combine sour cream, milk and hidden valley ranch dressing mix to make dressing. ( i use the fat free sour cream to replace the mayo that the mix calls for).
- combine cracker crumbs, cheese and salt/pepper.
- Dip the chicken into half of the ranch dressing on both sides. Then dip the chicken into the cracker crumb mix on one side only.
- Bake for 35 minutes or until crispy. Use the remaining ranch dressing as a dip/sauce for the chicken once baked.
- Serve.
TOWN HOUSE CHICKEN
I tried this at my aunts house and had to have the recipe!! You might think it will be dry but it certainly isnt and is fine by itself!
Provided by Katrina
Categories Chicken
Time 45m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F.
- Cut fat off chicken and cut in half (width).
- Crush crackers into tiny pieces and them mix with cheese and parsley.
- Dredge chickens in egg, then in the cracker mix.
- Lightly fry (in about 1 tbls. of oil) in skillet (until lighlty browned).
- And then bake for 25 minutes.
EASY BAKED CRACK CHICKEN RECIPE
Creamy, cheesy, chicken with bacon and ranch makes for the best dinner recipe ever. This easy baked crack chicken recipe is so simple to make and extremely tasty!
Provided by Camille Beckstrand
Categories Main Course
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Spray bottom of 9x13" baking pan with non-stick cooking spray.
- Pound chicken breasts until they about about 1/4" thick (you want them to all be the same thickness so that they finish cooking at the same time).
- Place chicken in a single layer in the baking pan and season with salt and pepper (sometimes I also season the chicken with a little bit of onion powder and garlic powder as well).
- In a medium bowl, mix together the cream cheese, half of the shredded cheddar cheese, half of the bacon crumbles, and the dry Ranch dressing mix.
- Spread the cream cheese mixture evenly over all the chicken breasts in the pan.
- Top the chicken with the remaining shredded cheddar cheese.
- Cook in oven for 20-25 minutes or until chicken is fully cooked (internal temperature of 165 degrees).
- Remove chicken from oven and top with remaining bacon crumbles and green onion.
Nutrition Facts : Calories 424 kcal, Carbohydrate 5 g, Protein 33 g, Fat 29 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 138 mg, Sodium 865 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
EASY CLUB CHICKEN
Provided by Six Sisters Stuff
Yield 6
Number Of Ingredients 5
Steps:
- Preheat Oven to 375 degrees.
- Spray a 9 x 13 inch pan with non-stick cooking spray.
- In a bowl, add the cracker crumbs and and Italian dressing mix, and stir until well-combined.
- Melt the butter in a separate bowl.
- Dip the chicken breast in the butter, and roll in the cracker crumbs.
- Place on prepared baking pan.
- Sprinkle with pepper to cook.
- Bake for 1 hours at 375 degrees, or until the internal temperature of the chicken reaches 165 degrees.
Nutrition Facts : Servingsize 1 serving, Calories 2052 kcal, Fat 134 g, SaturatedFat 53 g, Cholesterol 586 mg, Sodium 1388 mg, Carbohydrate 48 g, Sugar 6 g, Protein 157 mg
CRUMB-COATED RANCH CHICKEN
How do you get so much flavor out of a five-ingredient-or-fewer recipe? Ranch dressing is the key! Enjoy this simple dish on busy weeknights or with company for special occasions. -LaDonna Reed, Ponca City, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 400°. Place salad dressing in a shallow bowl. In a separate shallow bowl, mix cornflakes, Italian seasoning and garlic powder. Dip chicken in dressing, then in cornflake mixture, patting to help coating adhere., Place on a greased baking sheet. Bake 30-35 minutes or until a thermometer reads 165°.
Nutrition Facts : Calories 495 calories, Fat 20g fat (4g saturated fat), Cholesterol 99mg cholesterol, Sodium 642mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 0 fiber), Protein 37g protein.
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