Ranch House Chicken Recipes

BAKED RANCH CHICKEN

Steps:

• Preheat the oven to 425°F. Place chicken breasts into a Glad® gallon bag and pound until they are ¾ of an inch thick (optional). Place the chicken breasts in a baking dish to fit. Brush with the melted butter or olive oil on both sides. Sprinkle or shake the ranch seasoning mix over the chicken on both sides. If there is any remaining butter or oil, drizzle over the seasoned chicken.
• Place in the oven and bake for 18-20 minutes, until cooked through and no longer pink in the center. Remove from the oven and let rest for a few minutes. Serve hot.

RANCH HOUSE CHICKEN

Steps:

• Preheat the oven to 375.
• Arrange chicken in a roasting pan and spoon the dressing over it, smearing it a bit with the back of the spoon to cover each piece.
• Roast for 75 - 90 minutes.
• The original recipe called for one whole chicken cut into pieces. I like white meat, my husband likes dark meat, so we prepare the quantities listed above, which leaves enough for left-overs. We also use more Ranch Dressing than called for in the recipe.
• Yield: 4 servings, each with 1 gram of carbohydrates, no fiber, 44 grams of protein.

CROCK POT RANCH HOUSE CHICKEN FRIED STEAK

Steps:

• In a skillet, heat oil over medium high heat for 30 seconds. Add steak, in pieces, if necessary, and brown on both sides. Transfer to slow cooker stoneware.
• Reduce heat to medium. Add onions to skillet and cook, stirring, until softened, about 3 minutes. Add garlic, salt and peppercorns and cook, stirring, for 1 minutes. Sprinkle flour over mixture and cook, stirring, for 1 minute. Add stock and cook, stirring, until thickened. Sauce will be very thick.
• Spoon sauce over meat in slow cooker, cover and cook on LOW for 8 hours or on High for 4 hours, until meat is tender.
• In a small bowl, combine paprika and cayenne. Gradually add cream, mixing until blended. Add to stoneware along with jalapeno pepper. Cover and cook on HIGH for 15 minutes, until flavors meld. Serve with hot, fluffy mashed potatoes.
• TIP: While round steak is traditionally used for this dish, an equally successful version can be made with "simmering steak." This is cut from the blade or cross rib and is available at many supermarkets. Serves 6.
• 175 Essential Slow Cooker Classics.

TOWN HOUSE CHICKEN

Steps:

• Preheat oven to 350 degrees F.
• Cut fat off chicken and cut in half (width).
• Crush crackers into tiny pieces and them mix with cheese and parsley.
• Dredge chickens in egg, then in the cracker mix.
• Lightly fry (in about 1 tbls. of oil) in skillet (until lighlty browned).
• And then bake for 25 minutes.

BAKED RANCH CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease baking sheet with vegetable oil.
• Put bread crumbs and ranch dressing into separate bowls.
• Dip chicken into ranch dressing and press into bread crumbs to coat. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange onto prepared baking sheet.
• Bake in preheated oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

RANCH HOUSE CHICKEN LIVER PATE WITH COGNAC

Steps:

• Melt 2 tablespoons of the butter in a sauté pan over medium heat.
• Add scallions and cook until softened but not browned, about 5 minutes.
• Meanwhile, if using truffle, finely chop all but 4 shavings (reserve these for garnish) and set aside.
• Add chicken livers and cook, covered, over medium heat until just cooked through, 5-7 minutes.
• Remove pan from heat and stir in salt, mustard, nutmeg, and cloves.
• Transfer to a blender or food processor and puree until smooth, about 2 minutes.
• Continue to process, blending in remaining 4 tablespoons butter, cream cheese, and cognac.
• Mix in chopped truffle (if using), then transfer to small bowls or well-oiled molds, cover with plastic wrap, and refrigerate until firm, about 24 hours.
• Serve a generous portion of pâté on a bed of greens with bread, olives, and caper berries, if desired, and garnish with reserved truffle shavings.
• Enjoy!