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Nancy's Kitchen - Tried and Tested Recipes
Crunchy Baked Ranch Chicken
I’ve made
this a couple of times, the last time I had some
different dry mix that I needed to use. I cut two
breasts into smaller pieces, five or six each. I used
Good Seasons Garlic and Herb mix instead of ranch, about
a half of the package. Next time I’ll use a cookie rack
to bake them on, on top of a cookie sheet. They should
get crispier that way. Turn them over after 10 minutes.
The time to cook them will depend on how big the pieces
are. It’s simple and it’s good.
Betty in ME
Crunchy Baked Ranch Chicken
Servings: 4
4
skinless, boneless chicken breast halves (you can use
any kind)
1/2 cup mayonnaise
1 packet of Hidden
Valley Ranch Salad Dressing and Seasoning Mix
3/4
cup seasoned breadcrumbs
Preheat the oven to 400
degrees.
In a shallow bowl, mix the mayonnaise with
the Hidden Valley ® Salad Dressing and Seasoning 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.
For Carol in SoCA. After I sent the
last response to your request for a particular
Portuguese Bean Soup, I found the recipe you are looking
for that had appeared in a Hawaii Magazine in Oahu. So,
I decided to send in the recipe.
Sara in FL
Betty in ME
http://www.nancyskitchen.com
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