Friday, September 12, 2014
Crumb-Coated Ranch Chicken
Hello again, Friends. Sorry for the brief absence, but it's been a tad warm and muggy here and during the weather, our HVAC system bid us a farewell. It's been stifling and needless to say, I really didn't feel like spending time in the kitchen. It's been a couple of days of sandwiches or take-out. But we're back in business with a cool, comfortable house and I'm ready to get back in the kitchen. I've got a couple of new recipes I'm itching to try and hope I'll be able to pass them on in the next few days.
But here's a chicken recipe that's about as easy as they get (can you say five ingredients?!!!!). Oh, and juicy and delicious, to boot. I don't often have very good luck with crumb coatings....seems like they generally come out a bit soggy. I don't know what made this one work so well, but it had that really nice crisp outside to complement the tender, juicy chicken breasts. The ranch dressing (my recipe below) helps keep the breasts from drying out. Serve a little extra on the side, if you like.
CRUMB-COATED RANCH CHICKEN (4 servings)
2/3 cup ramch/buttermilk dressing
2 cups coarsely crushed cornflakes
1 Tbsp Italian seasoning
1 tsp garlic powder
4 boneless, skinless chicken breast halves (4-6 oz each)
Preheat oven to 400F. Place salad dressing in shallow bowl. In a separate shallow bowl, mix cornflakes, Italian seasoning, and garlic powder. Dip chicken in dressing, then in cornflake mixture, patting to help coating adhere.
Place on a greased baking sheet or in a greased 13x9 baking dish. Bake 30-35 minutes or until a thermometer reads 165F.
Recipe Source: Taste of Home, September 2014, p. 39
CREAMY BUTTERMILK DRESSING
3/4 cup mayo
1/2 cup buttermilk
1 tsp dried onion
1 tsp dried parsley
1 tsp minced fresh garlic
S&P to taste
Whisk together until well-combined. Refrigerate at least a couple of hours to allow the flavors to blend.