Tangy Ranch Chicken Recipes

Steps:

• Mix salad dressing, mustard and sugar. Pour 2/3 c mixture over chicken.
• Marinate Chicken in refrigerator 30 minutes or up to 3 hours.
• Grill chicken on greased rack over medium heat for 15 minutes or until done. Serve chicken with remaining mustard mixture.
• Tip: Boneless pork chops can be substituted.

Steps:

• Mix ranch, mustard and brown sugar. Reserve 1/2 c of sauce.
• With the reserved 1/2 c sauce, heat in a saucepan over Medium heat, stirring slowly, but constantly until it starts to get bubbly. Remove from heat. (This wasn't on the French's site but I always do it to get the brown sugar to blend into the recipe a little better. Use your own judgment.)
• Coat chicken with remaining, uncooked sauce in a 3 qt baking dish.
• Bake chicken at 350 for 30 minutes or until juices are no longer pink. Serve with cooked sauce.
• STIR FRY INSTRUCTIONS:.
• Mix the sauce ingredients the same but do not heat them.
• Dice 4 chicken breasts and cook in olive oil over medium heat until no longer pink.
• Add the sauce and heat until bubbly.
• Serve over already cooked veggies and rice. (You may hold the sauce in pan over lowest heat setting on your stove while making the veggies and rice, just make sure you stir it occasionally.).

Steps:

• Preheat a large nonstick skillet over medium-high heat with the 3 turns of the pan of extra-virgin olive oil, about 3 tablespoons. Season chicken liberally with half of the thyme, salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side. Remove the chicken from the pan to a plate and cover with foil to keep warm.
• In the bottom of a medium sauce pot, heat and toast pine nuts over moderate heat and remove. Add 2 cups stock and 1 tablespoon butter to the pot and bring to a boil.
• Return the chicken skillet to the burner over medium-high heat, add 1 turn of the pan of extra-virgin olive oil, add the onion, celery, crushed red pepper flakes, nutmeg, salt and pepper, cook for 3 to 4 minutes or until the celery and onions are tender. Add the white wine, and cook until the pan is almost dry, 1 minute. Add the 2 cups boiling chicken stock, and dried cherries and continue to cook for about 5 to 6 minutes or until there is only about 1/2 cup of liquid left in the pan. Turn the heat off the under the pan. Add the remaining 3 tablespoons cold butter in small pieces and whisk until it has completely melted.
• In a medium saucepan bring the remaining 1 cup chicken stock to a boil, add couscous, allspice, cinnamon and a little salt. Cover pot and remove from heat. Let stand 5 minutes. Drizzle honey over the couscous and add the pine nuts, scallions and parsley. Toss and fluff with a fork to combine.
• Serve the chicken whole or sliced with cherry sauce poured over it and couscous alongside. Dark seared greens or simple salad complete the meal.

Steps:

• Cut the chicken wings into three sections; discard wing tip sections. In a gallon-size resealable plastic bag, combine the hot pepper sauce, butter and vinegar. Add chicken wings; seal bag and toss to coat evenly. Refrigerate for 4-8 hours. , Place chicken on racks in two greased 15x10x1-in. baking pans. Sprinkle with dressing mix and paprika. Bake, uncovered, at 350° for 40-50 minutes or until juices run clear.

Steps:

• 1. In bowl, mix dressing, mustard and brown sugar. Mix well and reserve.
• 2. Heat oil in lg skillet over med-high heat. Add chicken. Cook until browned on both sides, about 10 mins.
• 3. Stir sauce into skillet. Cook and stir until chicken is cooked through and glazed, about 5 mins.