Crunchy Baked Tortilla Ranch Chicken Rsc Recipes

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).

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.

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.

Steps:

• 1. Mix yogurt, milk and chives in a bowl large enough to hold your chicken breasts.
• 2. Add 1 1/2 tablespoons of Hidden Valley Ranch Mix to yogurt mixture; stir.
• 3. Add chicken breasts to marinate in fridge for at least 1 hour.
• 4. Add 1 1/2 tablespoons Hidden Valley Ranch mix to panko breadcrumbs; mix well.
• 5. Preheat oven to 400 degrees; grease a baking dish and set aside.
• 6. Place breadcrumbs in a shallow dish; add chicken breasts, turning to coat both sides well.
• 7. Place chicken in baking dish; lightly spray chicken with short bursts of cooking spray. This will help to crisp it up!
• 8. Bake for 20-40 minutes (depending on the size of your breasts) or until juices run clear. (170 degrees on an instant read thermometer).
• 9. Remove from oven; serve and ENJOY!

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.