Crunchy Baked Tortilla Ranch Chicken Rsc Recipes

BAKED RANCH CHICKEN

Steps:

• Preheat the oven: Preheat the oven to 375°F. Spray a 9x13-inch baking dish with cooking spray.
• Prep Dredge: In a shallow plate, combine the ranch dressing mix with the breadcrumbs and parmesan cheese. Place the mayo in another shallow plate.
• Coat Chicken: Dredge the chicken breasts first through mayo on both sides, then through the breadcrumb mixture. Place into the prepared baking dish.
• Bake: Transfer the baking dish to the preheated oven and bake for 40 minutes or until a thermometer reads 165°F when inserted into the thickest part of the chicken breast.

CRUNCHY RANCH MAYO BAKED CHICKEN

Steps:

• 1. PREHEAT OVEN TO 400. IN A LARGE PLATE COMBINE BREADCRUMBS, PANKO N 2 TBLSP OF RANCH MIX. IN ANOTHER PLATE COMBINE MAYO, 1 TBLSP OF RANCH. MIX N HOT SAUCE IF USING.
• 2. APPLY MAYO MIXTURE TO A PIECE OF CHICKEN N THEN PAT IN BREADCRUMB MIXTURE (a bit messy BUT WORTH IT) PLACE TOP OF CHICKEN SIDE DOWN :) REPEAT WITH OTHER PIECES
• 3. BAKE FOR 45 MINUTES ....FLIP CHICKEN HALF WAY THRU ONCE CHICKEN IS TOASTY LOOKN ...ENJOY ;)

CRUNCHY BAKED RANCH CHICKEN WITH BREADCRUMBS

Steps:

• Preheat oven to 400°F. Line a rimmed baking sheet with parchment.
• In a medium bowl, combine mayonnaise and seasoning mix until well-blended. Place the breadcrumbs in a shallow bowl or plate.
• Dip each breast in the mayonnaise mixture, turning on all sides until well-coated, shaking off any excess. Lay the chicken in the breadcrumbs and turn until evenly coated.
• Arrange chicken on the prepared baking sheet and bake approximately 25 minutes, or until an internal temperature of 165°F or until juices run clear. (For chicken breasts weighing 6 to 8 ounces, increase cooking time to 40 to 45 minutes.)

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.

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.

FLASH ROASTED CRISPY RANCH CHICKEN

Steps:

• In a shallow dish mix soup, milk and dressing mix.
• Reserve 1 c for sauce.
• Dip chicken into soup mixture ( I let marinate over night, but not necessary).
• Coat with tortilla chips.
• Place chicken on a greased baking sheet.
• Drizzle with margarine or butter.
• Bake at 400 degrees F for 20 min or until chicken is no longer pink.
• In a small saucepan over med heat, heat reserved soup mixture to a boil.
• Serve over or with chicken.

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.