By TheDancingCook on January 17, 2002
Photo by Marg (CaymanDesigns)
Photo by Marg (CaymanDesigns)
"Chicken breasts with a kick of ranch! Cut this recipe in 1/2 to feed a smaller group."
Serving Size: 1 (139 g)
Servings Per Recipe: 8
"Very yummy. Think I might use less of the Ranch packet though - a little too tangy. But otherwise was great, DH ate HEAPS!"
"We loved this chicken. I usually drown my chicken tenders/ nuggets in sauce, but I didn't want any sauce with this dish! It was so moist and flavorful all on its own. I made nugget size for my toddler and froze them for later."
"Delish,Delish,Delish is all I can say this came out amazing! The chicken was nice and tender and juicy and it had the right amount of seasoning !! I will be making this again!! Thanks so much!!!"
"Thumbs-up and hands-down, a winner! Everyone at the dinner table gave this an enthusiastic 5 star rating. Like another reviewer, I used chicken tenders and cut baking time down to 25 minutes. Served with potato pancakes made with leftovers from Recipe #34059. Thanks for sharing this recipe!"
"Delicious! I used 2 lbs. of chicken breast tenders, and cut the time down to 25 mins. Besides that, I followed it exactly... this is a keeper! Thank you for posting this recipe!!! :)"
"My Family Loved this recipe. However, I did use Frosted flakes instead of corn flakes and chicken tenders because thats all I had and it still came out wonderful. Keeper. Thanks so much!"
"This was very good. I'm always looking for different ways to do chicken and the ranch dressing mix along with the parmesan cheese was a nice touch. I added a bit of fresh tarragon from my garden just because I have it. Thanks for a great dish. I've added it to my notebook. :-)"
"CRUNCHY AND TASTY! And very simple."
"So easy and so delicious! I can't wait to make this again."
"Giving this 5 stars because even my very picky 5 yr old liked this. I used 1 egg and 2 egg whites instead of the butter and replaced the parmesan cheese with about 1/2 c. shredded cheddar. (All I had.) The breasts I had were huge so I cut them into strips before coating them. I probably should have cooked them about 30 minutes instead of 45 as they were a bit overcooked but the flavor was still fantastic! I will be making this again."
"I'm not going to rate the recipe because I had to make it gluten free and I'm sure it's just not the same. I used gluten free Corn Checks and a few teaspoons of white rice flour instead of the corn flakes (they have wheat in them). The flavor was great and it was sooo easy, but I just couldn't get them to become crisp or browned without overcooking the chicken. If anyone has tried making this recipe with gluten free ingredients, please let me know what you used instead of corn flakes."
"A great, simple recipe for chicken! ty for posting. I will be making this again. My family and friends gobbled it right up, served with rice."
"Excellent! Will use often!"
"Been wanting to try this & finally did. I used my own ranch mix & we all really enjoyed it. Thanks for an easy & quick weeknight dish."
"Delicious! We loved it, very juciy and flavorful!"
"Excellent! Quick and easy prep. We didn't have cornflakes so I used panko bread crumbs... awesome!! We JUST got done eating this and I'm stuffed and satisfied! Thanks for sharing this recipe."
"*****10 STAR WORTHY***** I first found this recipe in the 2001 Taste of Home Annual Recipes book and have been making it ever since. My family requests "Ranch Chicken" ALL the time!! It is absolutely delicious...and the best part - it rewarms well, which is always a plus for hubby! :) Make this, you won't be sorry!!"
"This is an *excellent* easy-fix recipe w/sure cross-generation appeal & I got a *great* result w/a chg to reduce fat content. I mixed the powder variety Parm cheese w/breadcrumbs + the Ranch dressing mix in a sml plastic bag. Chicken breasts are very lrg here, so I pounded them to cutlet thickness. Using a pastry brush, I liberally brushed both sides w/olive oil, shook them 1 at a time in the coating mix & put them in a PAM-sprayed baking dish. The lack of butter certainly did not appear to sacrifice flavor. The chicken was moist, full of flavor & cooked to perfection at 50 min. Thx for sharing this *keeper* recipe w/us. :-)"