Crunchy Valley Chicken Rsc Food

HIDDEN VALLEYANDREG; CRUNCHY BAKED RANCH CHICKEN

Steps:

• Preheat the oven to 400 degrees F. In a shallow bowl, mix the mayonnaise with the Ranch Dressing Mix. In a second shallow bowl, place the breadcrumbs. Dip each chicken breast in the ranch dressing mixture, removing any excess, and then dip in breadcrumbs. Place them on a parchment-lined baking sheet until chicken is cooked through, about 25 minutes.;

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.

ALLI'S CRUNCHY RANCH CHICKEN #RSC

Steps:

• 1. Mix yogurt, milk and chives in a bowl large enough to hold your chicken breasts.
• 2. Add 1 1/2 tablespoons of Hidden Valley Ranch Mix to yogurt mixture; stir.
• 3. Add chicken breasts to marinate in fridge for at least 1 hour.
• 4. Add 1 1/2 tablespoons Hidden Valley Ranch mix to panko breadcrumbs; mix well.
• 5. Preheat oven to 400 degrees; grease a baking dish and set aside.
• 6. Place breadcrumbs in a shallow dish; add chicken breasts, turning to coat both sides well.
• 7. Place chicken in baking dish; lightly spray chicken with short bursts of cooking spray. This will help to crisp it up!
• 8. Bake for 20-40 minutes (depending on the size of your breasts) or until juices run clear. (170 degrees on an instant read thermometer).
• 9. Remove from oven; serve and ENJOY!

CRUNCHY CHICKEN RANCH PANINI #RSC

Steps:

• Heat a nonstick skillet over medium-low heat. Add 1 tablespoons olive oil and onions; sauté for 10 minutes. Add bell peppers and shallots; cook another 5 minutes or until soft. Remove cooked onion/bell peppers to a bowl and cook chicken (see next step).
• In the mean time cut each chicken breast in half. Place each piece between two pieces of plastic wrap and pound gently to ¼-inch thickness. Season each piece with salt and pepper. Add another tablespoon olive oil to skillet from above and cook 2-3 minutes on one side; flip over and cook another 2-3 minutes or until completely cooked through. Remove from heat and set aside.
• In a small bowl combine Ranch mix and mayonnaise. Place breadcrumbs and Parmesan cheese on a pie plate. Take a piece of bread and spread a generous amount of mayonnaise/Ranch mixture on one side of each 8 pieces of bread. Dip the mayo/Ranch side of the bread into the bread crumb mixture, pressing to adhere. Place mayo side down onto a clean cookie sheet and top each of 4 slices with 1 tablespoons cheese, ¼ of the spinach, the cooked chicken, and a layer of cooked onion mixture. Top each with the remaining Mozzarella cheese and top with the other piece of bread (mayo mixture facing out).
• Reheat the nonstick skillet over medium-high heat and add 1 Tablespoon butter. Place the sandwiches in the pan and place a foil lined heavy cast iron pan on top. Gently press and cook about 2-4 minutes per side. Repeat with remaining sandwiches. Cut in half and serve immediately.
• Makes 4 servings.

CRUNCHY BAKED TORTILLA RANCH CHICKEN #RSC

Steps:

• Preheat oven to 400 degrees.
• In a bowl combine tomato, jalapeno, bell peppers, corn, cilantro, black beans, lime zest plus juice and olive oil. Season with salt and pepper and spread out on a rimmed baking sheet.
• Place each breast between 2 pieces of plastic wrap. Gently pound out to an even 1/2-inch. Place on top of vegetables and season with salt and pepper.
• In a small bowl combine bread crumbs, Parmesan cheese, tortilla chips, chili powder, and Ranch seasoning; toss with melted butter.
• Divide crumb mixture evenly over each breast, pressing firmly.
• Bake 20-25 minutes, or until cooked through.
• Serve immediately. Makes 4 servings.