Thursday, January 8, 2009

Ranch Chicken

Honestly, mine didn't turn out this pretty at all - but for several recipes I've borrowed pictures... so I'm not going to feel bad about doing it this time either. I try to replace the food styled pictures from the professionals when I make the recipe, so maybe next time I'll have a better shot.

These breaded chicken breasts are crispy and brown on the outside and tender and juicy on the inside. The seasoned crumbs add extra flavor.

Ranch Chicken
Courtesy of: Betty Crocker

Prep Time: 5 min
Total Time: 20 min
Makes: 4 servings

4 boneless skinless chicken breast halves (1 lb)
1/4 cup ranch dressing
1/3 cup Progresso® dry bread crumbs (any flavor)
2 tablespoons olive or vegetable oil

1. Dip chicken into dressing, then coat with bread crumbs.

2. In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 12 to 15 minutes, turning once, until outside is golden brown and juice is no longer pink when centers of thickest pieces are cut.

** I pounded out the chicken to try to allow it to cook through, but since the breading stuck to the pan anyway - I put it in the oven for about 20 minutes at 425 after browning what was left of the coating.

Try to test for doneness only once or twice to keep juices inside and chicken juicy.

Sliced or shredded leftover chicken breasts are perfect on sandwiches. Spread bread with a dab of cranberry relish for a sweet-tart flavor accent.

Nutrition Information: 1 Serving:
Calories 305 (Calories from Fat 160 )
Total Fat 18 g (Saturated Fat 3 g)
Cholesterol 80 mg
Sodium 290 mg
Total Carbohydrate 8 g
Dietary Fiber 0g
Protein 28 g
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