Ranch Dressing Melt In Your Mouth Chicken With Red Onions Food

RANCH DRESSING MELT-IN-YOUR-MOUTH CHICKEN WITH RED ONIONS

Steps:

• The NIGHT BEFORE you plan to serve this: Thoroughly rinse chicken and cut off any fat.
• Pound chicken just for the purpose of letting off some steam- we're not making scallopini here; just loosening up the chicken.
• Get a big plastic baggie and put chicken and about 3/4 of the bottle of ranch dressing in; seal and smoosh around to coat the chicken in the bag.
• Put flat in fridge and forget about it until tomorrow night!
• You can turn it over in the morning if it makes you feel better.
• The NEXT NIGHT (to prepare): Heat oil in non stick skillet over medium high heat.
• In another saucepan (with a lid), melt butter over medium heat.
• Slice onions into wedges or rings (about 1/2 to 1 inch thick) and add to melted butter.
• Sprinkle your favorite seasoning (lemon pepper, etc) over onions; stir and cover.
• My favorite spice to use comes from a restaurant called the Melting Pot (fondue place)- they sell their Garlic& Wine Seasoning.
• Heaven!
• If you live near a Melting Pot, I highly recommend you eat there and pick up a bottle of their spice!
• I use it for just about everything!
• Flip the chicken over and brown on both sides until done.
• Chicken will take 10-15 minutes to cook and so will the onions.
• You just want to get the onions semi-soft, not sauteed.
• Of course, if you'd like them softer, go for it.
• To Serve: You could either plate the chicken and onions and drizzle the remaining dressing in the bottle over the top, or serve the remaining dressing in a ramekin on the side for dipping.
• VARIATION: Slightly precook a few slices of bacon before you add the oil and chicken to the skillet.
• Wrap the bacon around the chicken and secure with toothpicks, and then cook the chicken!

MELT-IN-YOUR-MOUTH CHICKEN BREASTS

Steps:

• Mix mayonnaise or yogurt, cheese and seasonings.
• Spread mixture over chicken breast and place in baking dish.
• Bake at 375°F for 45 minutes.

CHICKEN RANCH DIJON

Steps:

• Bring a pot of lightly salted water to a boil and set heat to medium-low; keep the water at a low boil while you complete remaining steps.
• Sprinkle chicken breasts with salt and black pepper. Melt butter in a skillet over medium heat and cook chicken breasts in the hot butter until browned and no longer pink inside, about 8 minutes per side. Transfer chicken to a platter, cover loosely with aluminum foil, and keep warm.
• Whisk ranch dressing and Dijon mustard together in a bowl. Pour white wine into skillet; scrape and dissolve any browned bits of food in the bottom of the skillet into wine. Whisk ranch dressing mixture the skillet, reduce heat to low, and bring sauce to a simmer.
• Cook angel hair in the boiling water, stirring occasionally, until cooked through but firm to the bite, 4 to 5 minutes. Drain pasta and toss lightly with ranch sauce.
• Divide pasta between 4 serving plates and top each serving with a chicken breast. Spoon remaining sauce over chicken breasts and sprinkle with parsley.

MELT-IN-YOUR-MOUTH BARBECUED CHICKEN

Steps:

• Heat oil in a large skillet over medium-high heat. Add chicken thighs, and sauté 3 minutes on each side.
• Combine fruit juices in a large bowl. Stir cornstarch and 1 tablespoon juice mixture together until smooth; set aside.
• Stir soy sauce, brown sugar, ginger, vinegar, ketchup, red pepper and garlic into remaining juice mixture; pour over chicken. Bring to a boil; cover, reduce heat, and simmer 35 minutes, turning chicken after 20 minutes. If using boneless chicken, cooking time will only take about 25 minutes.
• Uncover chicken, and stir in cornstarch mixture. Cook, stirring constantly, 5 minutes or until sauce thickens.
• Spoon warm rice onto a serving platter, top with chicken and sauce. Sprinkle with green onions.