Best Crunchy Valley Chicken Rsc Recipes

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CRUNCHY CHICKEN



Crunchy Chicken image

I have a severe egg allergy and growing up my mom was always looking for recipes that both her kids would like and she could make without much hassle. Similar to chicken parm but baked and not using any eggs this was and still is a family favorite. Many a night we would ask my mom for "Crunchy Chicken and 'sketti" (meaning spaghetti).

Provided by Katy4

Categories     Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 4

4 boneless chicken breasts
1/4 cup Italian dressing (I use a zesty one)
1/2 cup Italian breadcrumbs
cooking spray

Steps:

  • Preheat oven to 375 degrees.
  • Line the bottom of a baking dish large enough to lay out the chicken in with foil.
  • Give a quick spray with a cooking spray to avoid sticking later.
  • Place italian dressing in one bowl and breadcrumbs in another.
  • Measurements are a guesstimate, but you want enough of both to coat the chicken.
  • Dip chicken in dressing and then coat in breadcrumbs and place in baking dish.
  • Repeat with all 4 breasts.
  • Cover dish with foil and place in oven, bake for 30 minutes.
  • Remove foil cover, bake for another 30 minutes.
  • Keep in mind that the thinner your chicken breasts are the faster your chicken will cook, so you may want to check the last 10 minutes of cooking to make sure your"crunchy chicken" hasn't turned into"crispy chicken"!
  • Serve with pasta, with or on a green salad or prepare similar to chicken parm, adding a little red sauce and mozzarella the last few minutes of baking.

HIDDEN VALLEY RANCH CHICKEN CASSEROLE #RSC



Hidden Valley Ranch Chicken Casserole #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. A deliciously seasoned low-carb chicken casserole, using fresh ingredients - a great Winter warm-up in one dish.

Provided by dbooosh

Categories     One Dish Meal

Time 1h5m

Yield 1 2 QT casserole, 4 serving(s)

Number Of Ingredients 11

1 whole boneless skinless chicken breast
1 (1 ounce) package Hidden Valley Original Ranch Seasoning Mix
1 tablespoon smoked paprika
3 tablespoons olive oil
1 large oven-roasted tomatoes, peeled, seeded and diced
1 large green pepper, chopped
1/2 cup chopped shallot
1 garlic clove, minced
1 lb spinach, chopped
2 tablespoons TABASCO® brand Chipotle Pepper Sauce
3/4 cup shredded parmesan cheese

Steps:

  • Preheat oven to 400 degrees F.
  • Season chicken pieses generously on each side with Hidden Valley Ranch seasoning mix and 1 TBSP smoked paprika. Let chicken stand for 20 minutes after being seasoned. Meanwhile, roast tomato in oven until skin is charred, peel and dice.
  • Heat oil in large skillet, over medium high heat. Add chicken, without crowding, and brown well. Turn chicken and brown well. Add green pepper and shallots, and cook until soft. Add garlic and tomato, then cook 5 minutes while stirring. Add spinach, cook down, then add pepper sauce, reduce heat and simmer, covered, 30 minutes.
  • Transfer chicken stew to 9", 2 QT casserole dish. Sprinkle with grated parmesan cheese. Bake until cheese is light brown on top.

CRISPY RANCH CHICKEN TENDERS WITH RANCH DIPPING SAUCE #RSC



Crispy Ranch Chicken Tenders With Ranch Dipping Sauce #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. Crispy chicken tenders with hidden Valley Ranch enhanced coating and served with a creamy Hidden Valley Ranch spinach dipping sauce.

Provided by auntiejane1146_1193

Categories     Poultry

Time 29m

Yield 2 cups, 6 serving(s)

Number Of Ingredients 20

oil, I use a deep fat fryer (for frying)
1 lb boneless skinless chicken breast
2/3 cup all-purpose flour
1 teaspoon cayenne
3 eggs
1 tablespoon water
2/3 cup panko breadcrumbs
1/4 cup parmesan cheese, grated
1/2 teaspoon black pepper
1 (1 ounce) package Hidden Valley Original Ranch Dips Mix
1 teaspoon lemon zest
1 teaspoon thyme
1 teaspoon oregano
10 ounces frozen spinach
8 ounces chive & onion cream cheese, softened to room temperature
1 cup Hidden Valley® Original Ranch® Dressing
4 ounces water chestnuts, chopped
1 small shallots, chopped or 1/3 cup shallot
3 tablespoons fresh chives, chopped
1 teaspoon black pepper

Steps:

  • Make the Ranch Spinach Dip first to give the flavors a chance to marry and chill.
  • Cook the spinach as package directs, then put in a drainer and squeeze out all the moisture, then wrap a clean towel around and squeeze out the excess moisture, set aside.
  • Next chop the shallots you want about 1/3 a cup here.
  • Chop the fresh chives.
  • Chop the water chestnuts, or buy them that way.
  • Put the cream cheese in a medium bowl and add the ranch dressing, whip with a electric mixer to combine.
  • Then add the water chestnuts, spinach, shallot, chives and pepper.
  • Mix well, cover and chill at least 1 hour.
  • Pre heat your fryer to 375°.
  • Meanwhile, put the flour and cayenne in one shallow plate.
  • Put the eggs and water in a second plate and whip to combine.
  • In a third shallow plate (I use a pie plate) Combine the bread crumbs, parmeaean cheese, pepper, ranch dip mix, lemon zest, thyme and oregano.
  • Cut the chicken breasts into strips 1 inch wide and about 3 to 4 inches long.
  • Put chicken in a plastic bag and pound out to flatten a little.
  • This will make them cook faster and more evenly.
  • Dredge the chicken first in the flour, then dip in the egg wash, and roll in the seasoned bread crumbs.
  • Drop small amounts into the hot fat and fry about 4 to 5 minutes or until golden and crispy internal temp is 150 °and juices run clear.
  • Serve hot with the Ranch Spinach Dipping Sauce.

Nutrition Facts : Calories 599.5, Fat 40.2, SaturatedFat 12.7, Cholesterol 199.9, Sodium 876.1, Carbohydrate 31.7, Fiber 3.6, Sugar 4.4, Protein 28.9

CRUNCHY RANCH CHICKEN



Crunchy Ranch Chicken image

Make and share this Crunchy Ranch Chicken recipe from Food.com.

Provided by Jens Kitchen

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 4

1/3 cup corn flake crumbs
1/4 cup reduced-fat parmesan cheese
1 (1 ounce) packet hidden valley ranch dressing mix
4 boneless skinless chicken breast halves

Steps:

  • Preheat oven to 350°F.
  • Spray a 9x13 inch pan with nonstick cooking spray.
  • Combine corn flake crumbs, cheese and dressing mix.
  • Spray chicken with butter flavored Pam, then roll in corn flake mixture to coat.
  • Place chicken in prepared pan and bake uncovered for 45 minutes or until done.
  • For WW - this is 3 points per serving.

Nutrition Facts : Calories 138.2, Fat 1.5, SaturatedFat 0.4, Cholesterol 68.4, Sodium 93.5, Carbohydrate 2, Fiber 0.1, Sugar 0.2, Protein 27.4

RANCH PRETZEL CHICKEN #RSC



Ranch Pretzel Chicken #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. Chicken breast strips breaded with a ranch pretzel mixture makes for great dipping! I've seen versions of this recipe but I like my version better because it uses the Hidden Valley Ranch dip mix for a more concentrated Ranch flavor along with a brightness from the lemon, a crunch from the pretzels, and it's finished off with cheese.

Provided by Hezzi-D

Categories     Chicken Breast

Time 22m

Yield 16 chicken tenders, 4 serving(s)

Number Of Ingredients 10

1 (1 ounce) packet Hidden Valley Original Ranch Dips Mix
1 cup pretzel, crushed
1/4 cup parmesan cheese
1 teaspoon lemon zest
1/2 teaspoon paprika
1 teaspoon black pepper
3/4 cup Greek yogurt
1/4 cup Hidden Valley® Original Ranch® Dressing
4 chicken breasts, each cut into 4 strips
2 tablespoons olive oil

Steps:

  • 1. In a food processor combine the pretzels, Ranch Dip packet, Parmesan cheese, lemon zest, black pepper, and paprika. Pulse until the pretzels become crumbs.
  • 2. Place the pretzel mixture in a shallow dish. In a separate dish combine the Greek yogurt and Ranch Dressing.
  • 3. Heat the olive oil in a large skillet over medium heat.
  • 4. Dip the chicken into the yogurt mixture and then place in the pretzel mixture. Press down on the mixture to make it stick to the chicken. Place in the pan and saute for 4-6 minutes per side or until the internal temperature of the chicken reads 170 degrees.
  • 5. Remove and place on a paper towel to drain. Serve with dipping sauces.

Nutrition Facts : Calories 626.9, Fat 31.2, SaturatedFat 7.4, Cholesterol 103.2, Sodium 1122.3, Carbohydrate 47.2, Fiber 2.1, Sugar 2, Protein 38.8

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