RANCH CHICKEN SANDWICHES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- With a very sharp knife, cut the chicken breasts in half down the middle. This will result in 8 chicken breast pieces that are thinner and uniform in size.
- Next, make the marinade. In a large bowl mix together the honey, mustard, paprika, salt, pepper to taste, lemon juice and crushed red pepper flakes if using. Stir to combine.
- Add the chicken to the marinade and toss to coat. Cover the bowl with plastic wrap and marinate in the fridge, 2 to 4 hours.
- While the chicken marinates, fry up the bacon until chewy. When finished cooking, reserve 1/4 cup of the bacon grease and pour off the rest of the grease (but do not clean the skillet).
- When you are ready to cook the chicken, remove it from the marinade and cook it in the skillet over medium-high heat, 3 to 4 minutes each side. Brush a little reserved bacon grease on the chicken as you cook it. (Or you can grill the chicken breasts on an indoor or outdoor grill.)
- When a couple of minutes grilling time are left, lay 2 pieces of bacon onto each chicken breast. Top with some Cheddar and allow it to melt on the grill (if you need to remove the chicken you can finish melting the cheese under the broiler).
- Halve the rolls and immediately load with the bacon-and-cheese covered chicken.
RANCH CHICKEN SALAD SANDWICHES
Tender chopped chicken and crunchy celery and red pepper are given a creamy coating of ranch dressing and sour cream in this recipe from Bobbie Scroggie of Scott Depot, West Virginia.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the mayonnaise, ranch dressing, sour cream, lemon juice and pepper. Stir in the chicken, celery, red pepper and onion until combined. Spoon 1/3 cup onto each bun bottom; top with lettuce and tomato. Replace bun tops.
Nutrition Facts : Calories 257 calories, Fat 7g fat (1g saturated fat), Cholesterol 41mg cholesterol, Sodium 456mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 2g fiber), Protein 18g protein. Diabetic Exchanges
MONTEREY RANCH CHICKEN SANDWICHES
I made these sandwiches that I tweaked from another recipe my mom used to make. My family absolutely loves them and they are a much requested dinner by friends and family alike. I hope you enjoy. Let me know what you think!! This recipe can be adjusted by how many sandwiches you need. Add more or less chicken and you can use...
Provided by Michelle Bedard
Categories Sandwiches
Time 1h
Number Of Ingredients 16
Steps:
- 1. Mix flour, cayenne pepper, garlic powder, onion powder, and parsley together in a bowl. Set aside.
- 2. In another bowl, whisk eggs and set aside.
- 3. In third bowl, place seasoned panko bread crumbs.
- 4. Dredge the chicken breast in flour on both sides until covered. Then dip floured chicken breast in egg so that it is covered and then put chicken in panko bread crumbs and coat both sides (make sure to press panko breadcrumbs in so they stick). Set in a plate and complete the same steps with the rest of the chicken breasts.
- 5. Mix ranch dressing mix with sour cream (in container so if you don't use it all, you already have a container with a cover to save it for another use)
- 6. slice your vegetables. (I sometimes purchase my lettuce already shredded if I don't feel like doing it myself)and put them on serving plates.
- 7. Add peanut oil to a large frying pan. Enough so that about a quarter of the bottom of the pan is covered.
- 8. Fry chicken breast over medium heat about 2-4 minutes per side. (until lightly browned) then set aside on a plate with paper towel to drain.
- 9. When all the chicken is fried, add monterey jack slices to both sides of bulkie roll on a cookie sheet and broil just long enough for the cheese to melt and become bubbly.
- 10. When the bulkie rolls are ready, place ranch dressing, chicken, tomatoe, lettuce, and onion on top of bulkie roll and enjoy!
SLOW COOKER CHICKEN BACON RANCH SANDWICHES
An easy and delicious slow cooker chicken sandwich loaded with flavor!
Provided by Six Sisters Stuff
Yield 6
Number Of Ingredients 7
Steps:
- Lightly spray your slow cooker with non stick cooking spray. Place your chicken in the slow cooker.
- In a medium sized bowl combine the cream cheese, bacon cream cheese, ranch dressing mix, and cooked bacon pieces,and spread over the chicken in the slow cooker.
- Cook on low for about 6 to 8 hours or on high for about 4 hours. Watch closely so they don't overcook.
- Shred the chicken with 2 forks and stir together well in the slow cooker so chicken is coated well.
- Serve chicken on rolls and top with shredded cheese. Stick under the broiler just until cheese is melted. Watch closely-only takes about 45 seconds.
Nutrition Facts : Servingsize 1 serving, Calories 3829 kcal, Fat 245 g, SaturatedFat 135 g, Cholesterol 1276 mg, Sodium 4085 mg, Carbohydrate 126 g, Sugar 67 g, Protein 290 mg
GRILLED RANCH CHICKEN FILLET SANDWICHES
Grilled chicken breasts? Marinade them in ranch dressing for sensational sandwiches topped with the works.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h35m
Yield 4
Number Of Ingredients 9
Steps:
- In shallow glass or plastic dish, mix 1/4 cup of the dressing and the chives. Add chicken; turn to coat. Cover; refrigerate 1 to 2 hours, turning chicken occasionally.
- Heat gas or charcoal grill. Place chicken on grill over medium heat. Cover grill; cook 15 to 20 minutes, turning once or twice, until juice of chicken is clear when center of thickest part is cut (170°F). Add bacon to grill for last 2 to 3 minutes of cooking time to heat. If desired, add buns, cut sides down, for last 4 minutes of grilling or until toasted.
- In small bowl, mix remaining 1/4 cup dressing, the mayonnaise and parsley; spread on cut sides of buns. Layer bacon, chicken, tomato and cucumber in each bun.
Nutrition Facts : Calories 530, Carbohydrate 24 g, Cholesterol 110 mg, Fiber 4 g, Protein 44 g, SaturatedFat 5 g, ServingSize 1 Sandwich, Sodium 890 mg, Sugar 8 g, TransFat 1/2 g
CHEESY CHICKEN RANCH SANDWICHES
If you have chicken, ranch dressing, lettuce, bread rolls and VELVEETA slices, then you're 10 minutes away from these super-tasty sandwiches.
Provided by My Food and Family
Categories Home
Time 24m
Yield Makes 6 servings.
Number Of Ingredients 5
Steps:
- Heat broiler. Place chicken on rack of broiler pan sprayed with cooking spray. Brush with 1/3 cup dressing.
- Broil, 3 to 4 inches from heat, 5 to 6 min. on each side or until chicken is done (165ºF). Top with VELVEETA; broil 2 min. or until melted.
- Spread rolls with remaining dressing; fill with lettuce and chicken.
Nutrition Facts : Calories 420, Fat 20 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 95 mg, Sodium 1000 mg, Carbohydrate 24 g, Fiber 2 g, Sugar 6 g, Protein 32 g
GABBY GOURMET'S RANCH-STYLE CHICKEN SALAD SANDWICHES
Perfect for a ladies luncheon or tea, these sandwiches are served on croissants and make a great presentation!
Provided by Chef SuzyQ
Categories Lunch/Snacks
Time 25m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- In large mixing bowl, prepare and combine first 6 ingredients, mixing well to blend.
- In a smaller bowl, combine the next 5 ingredients and blend well.
- Pour second mixture over the chicken mixture and again mix well (more mayo can be added if desired).
- Slice the croissants (warm slightly if desired) and fill with a couple of rounded tablespoons of the chicken salad mixture.
- Garnish with sprouts, peppers, etc.
RANCH CHICKEN SANDWICHES
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill or grill pan to medium high. Combine 1/4 cup buttermilk, the hot sauce, 1/2 teaspoon salt, and pepper to taste in a large bowl. Add the chicken and turn to coat; let stand 10 minutes.
- Meanwhile, make the ranch sauce: Mince the garlic with 1/4 teaspoon salt on a cutting board; mash with the flat side of a chef's knife to make a paste. Combine the garlic paste, mayonnaise, vinegar, the remaining 2 tablespoons buttermilk and the chives in a small bowl. Season with salt and pepper.
- Transfer the chicken to the grill, letting the excess marinade drip off. Grill until marked on the bottom, 3 to 4 minutes, then flip the chicken, top each piece with a slice of cheese and continue grilling until just cooked through, 2 to 4 more minutes.
- Spread each roll with some of the ranch sauce and fill with the chicken, lettuce and tomato. Serve with potato chips.
Nutrition Facts : Calories 581, Fat 30 grams, SaturatedFat 8 grams, Cholesterol 116 milligrams, Sodium 676 milligrams, Carbohydrate 34 grams, Fiber 2 grams, Protein 42 grams
GRILLED RANCH CHICKEN FILLET SANDWICHES
Grilled chicken breasts? Marinade them in ranch dressing for sensational sandwiches topped with the works.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h35m
Yield 4
Number Of Ingredients 9
Steps:
- In shallow glass or plastic dish, mix 1/4 cup of the dressing and the chives. Add chicken; turn to coat. Cover; refrigerate 1 to 2 hours, turning chicken occasionally.
- Heat gas or charcoal grill. Place chicken on grill over medium heat. Cover grill; cook 15 to 20 minutes, turning once or twice, until juice of chicken is clear when center of thickest part is cut (170°F). Add bacon to grill for last 2 to 3 minutes of cooking time to heat. If desired, add buns, cut sides down, for last 4 minutes of grilling or until toasted.
- In small bowl, mix remaining 1/4 cup dressing, the mayonnaise and parsley; spread on cut sides of buns. Layer bacon, chicken, tomato and cucumber in each bun.
Nutrition Facts : Calories 530, Carbohydrate 24 g, Cholesterol 110 mg, Fiber 4 g, Protein 44 g, SaturatedFat 5 g, ServingSize 1 Sandwich, Sodium 890 mg, Sugar 8 g, TransFat 1/2 g
RANCH CHICKEN SANDWICHES, RECIPE BY REE DRUMMOND 2012
Categories Sandwich Chicken Quick & Easy Lunch
Number Of Ingredients 11
Steps:
- With a very sharp knife, cut the chicken breasts in half down the middle. This will result in 8 chicken breast pieces that are thinner and uniform in size. Next, make the marinade. In a large bowl mix together the honey, mustard, paprika, salt, pepper to taste, lemon juice and crushed red pepper flakes if using. Stir to combine. Add the chicken to the marinade and toss to coat. Cover the bowl with plastic wrap and marinate in the fridge, 2 to 4 hours. While the chicken marinates, fry up the bacon until chewy. When finished cooking, reserve 1/4 cup of the bacon grease and pour off the rest of the grease (but do not clean the skillet). When you are ready to cook the chicken, remove it from the marinade and cook it in the skillet over medium-high heat, 3 to 4 minutes each side. Brush a little reserved bacon grease on the chicken as you cook it. (Or you can grill the chicken breasts on an indoor or outdoor grill.) When a couple of minutes grilling time are left, lay 2 pieces of bacon onto each chicken breast. Top with some Cheddar and allow it to melt on the grill (if you need to remove the chicken you can finish melting the cheese under the broiler). Halve the rolls and immediately load with the bacon-and-cheese covered chicken
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