Ranch Rolled Chicken Breast Rsc Recipes

RANCH MOZZARELLA CHICKEN #RSC

Steps:

• Set oven for 350 degrees Fahrenheit.
• Mix together bread crumbs, parmesan cheese and Ranch mix in a small bowl.
• In another small bowl, beat two eggs with a fork.
• Dip the chicken breasts first in the beaten eggs, and then in the bread crumb mixture. Lay them in a casserole dish.
• Scatter the shallots over the chicken breasts.
• Place the mozzarella slices over the shallots, completely covering all the chicken in the dish.
• Spread Ranch dressing from the bottle over the mozzarella. Use a knife to smooth it out so that a thin layer of the dressing covers all the cheese.
• Put the chicken in the oven and bake it for 1 hour but check it at 45 minutes. The cheese should be golden brown and the chicken tender and delicious.

EASY CHICKEN RANCH CASSEROLE #RSC

Steps:

• Boil the macaroni noodles 3-5 minutes short of the listed time, then drain well.
• Mix the cream of chicken, chicken breast, mayonnaise, milk, shredded cheese, and ranch mix together in a bowl.
• In a separate bowl, melt the butter, then add the bread crumbs, garlic powder, onion powder, and Parmesan cheese, and stir well.
• Layer the cooked and drained noodles in a 8x8 or 9x9 baking dish. Add chicken mix on top, then use a spoon or spatula to slightly mix the sauce down into the noodles.
• Sprinkle the seasoned bread crumbs on top.
• Bake in a preheated 325 degree oven for 25 minutes.

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.

HIDDEN VALLEY BAKED RANCH CHICKEN

Steps:

• Preheat the oven to 425 degrees F. Place chicken breasts into a Glad® sandwich bag and pound until they are 3/4 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, drizzle over the seasoned chicken.
• Place in the oven and bake for 18 to 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.

CHICKEN SPRING ROLLS WITH HERBED AVOCADO RANCH #RSC

Steps:

• Make the Herbed Avocado Ranch: combine the shallots, cilantro, parsley and scallions in the bowl of a mini food processor, chop for 30 seconds. Halve one of the avocados, remove the pit and add the avocado into the food processor with one tablespoon of the lemon juice. Process until smooth. Turn out into a bowl and add the Hidden Valley Original Ranch Dressing and one tablespoon of fresh chives. Stir to combine.
• Lay the chicken breasts out on a cutting board and gently pound to a uniform ½ inch thickness to ensure even cooking. Season both sides of the chicken with the Hidden Valley Original Seasoning Mix. You should use about ½ of a single 1 oz. packet to season both breasts. Heat the Olive Oil in a heavy bottomed pan over medium high heat, lay the chicken breasts in the pan, cook for a minute, reduce heat to medium and cook undisturbed for 6 more minutes. Turn breasts over and cook for 6 more minutes. Remove to a plate and allow to cool.
• Shred the chicken, add to a bowl and toss with about 1/3 cup of the Herbed Avocado Ranch and the remaining tablespoon of fresh chives.
• Drop the baby carrots into the tube of a food processor fitted with a shredding blade, or chop them into matchstick size. Clean bowl and shred radishes.
• Chop the baby spinach - a chiffonade looks really nice, but a rough chop will work as well.
• Peel and seed the cucumber and cut into ¼ inch by 3-inch sticks.
• Halve and pit the remaining avocado. Slice into ¼ inch slices lengthwise. Carefully toss them in a bowl with the remaining tablespoon of lemon juice.
• Fill a pie plate with hot water (from the tap, not boiling hot). Working with one rice paper round at a time, soak a round in the hot water until it is pliable, about a minute or so, remove to a work surface and blot any excess water - paper towel works well. Spoon about 2 heaping tablespoons of the Herbed Avocado Ranch Chicken along the bottom third of rice paper round, leaving an inch border on each side. Top with a slice or two of avocado, two slices of cucumber, a spoon of carrots, a spoon of radishes, a generous pinch (2 tbs.) of spinach leaves and two basil leaves. Fold up the bottom of the rice paper, tuck in the two sides and then roll up tightly but carefully into a tight cylinder. Slice in half (a diagonal cut will show off the pretty insides), and place on a platter. Keep covered with a damp towel or paper towels while you repeat with the remaining spring rolls.
• Serve with the Herbed Avocado Ranch for dipping, and Enjoy!

CHICKEN RANCH ROLL-UPS RECIPE

Steps:

• Preheat oven to 350 degrees.
• Boil or cook chicken breasts and shred.
• In a large mixing bowl, combine softened cream cheese, cheddar cheese, shredded chicken and ranch dressing mix.
• Unroll crescent rolls and place a large spoonful of cream cheese mixture on the wide part of each crescent, using about 1/8th of the mixture per crescent. Roll up crescents and place on an ungreased cookie sheet.
• Bake for 20-25 minutes or until golden brown.