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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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