Tangy Ranch Chicken Food

TANGY CHICKEN STEAK

Steps:

• In a small bowl, whisk together the vinegar, 1/2 cup of oil, the mustard, Italian seasoning, paprika, salt, and pepper. Rub the marinade liberally on each chicken cutlet. Arrange on a quarter sheet pan lined with parchment paper. Cover with plastic wrap and freeze for 30 minutes. Chicken will freeze slightly. Remove from the freezer and with a sharp knife, chip the slightly frozen meat as thin as possible.
• In a large saute pan over medium-high heat, add 2 tablespoons of oil. Add the onions and cook until slightly browned, about 2 minutes. Add the garlic and the chipped chicken meat and cook until the chicken is cooked through, about 5 minutes. Stir in the chives. Overlap the pepperoni on top of the chicken and repeat with the cheese slices. Turn off the heat and allow the heat from the meat to melt the provolone.
• With the help of a spatula scoop up the chicken with the cheese and put it on the split roll. Tuck some cherry pepper spread on the side of the roll. Wrap tightly in a square of parchment paper. Repeat with remaining rolls and filling.

TANGY RANCH GRILLED CHICKEN

Steps:

• Mix salad dressing, mustard and sugar. Pour 2/3 c mixture over chicken.
• Marinate Chicken in refrigerator 30 minutes or up to 3 hours.
• Grill chicken on greased rack over medium heat for 15 minutes or until done. Serve chicken with remaining mustard mixture.
• Tip: Boneless pork chops can be substituted.

FRENCH'S TANGY RANCH CHICKEN (BAKED OR STIR-FRY)

Steps:

• Mix ranch, mustard and brown sugar. Reserve 1/2 c of sauce.
• With the reserved 1/2 c sauce, heat in a saucepan over Medium heat, stirring slowly, but constantly until it starts to get bubbly. Remove from heat. (This wasn't on the French's site but I always do it to get the brown sugar to blend into the recipe a little better. Use your own judgment.)
• Coat chicken with remaining, uncooked sauce in a 3 qt baking dish.
• Bake chicken at 350 for 30 minutes or until juices are no longer pink. Serve with cooked sauce.
• STIR FRY INSTRUCTIONS:.
• Mix the sauce ingredients the same but do not heat them.
• Dice 4 chicken breasts and cook in olive oil over medium heat until no longer pink.
• Add the sauce and heat until bubbly.
• Serve over already cooked veggies and rice. (You may hold the sauce in pan over lowest heat setting on your stove while making the veggies and rice, just make sure you stir it occasionally.).

SPICY RANCH CHICKEN DIP

Steps:

• Set oven to 350 degrees F.
• In a medium bowl combine the cream cheese with hot sauce, garlic and ranch dressing; mix until well combined.
• Mix in chopped cooked chicken, 1/2 cup mozzarella cheese and 1/2 cup cheddar cheese.
• Spread into an 11 x 7-inch or a 13 x 9-inch baking dish.
• Bake for 25 minutes (if oil collects on the top after baking remove/dab using paper towels).
• Sprinkle 1/2 cup shredded cheddar cheese (or can use mozzarella cheese) on top then return to oven for 3-5 minutes.
• Sprinkle with green onions and serve hot or warm.

TANGY RANCH CHICKEN

Steps:

• 1. In bowl, mix dressing, mustard and brown sugar. Mix well and reserve.
• 2. Heat oil in lg skillet over med-high heat. Add chicken. Cook until browned on both sides, about 10 mins.
• 3. Stir sauce into skillet. Cook and stir until chicken is cooked through and glazed, about 5 mins.