Super Tender Ranch Chicken
photo by Brenda.
- Ready In:
- 2 chicken breasts, boneless skinless
- 1⁄2 cup ranch dressing (you may need more)
- 1 cup fine chopped dried breadcrumbs like japanese panko breadcrumbs, with your favorite herbs added (you may need more)
- 2 tablespoons wheat germ (optional)
- Put ranch dressing into medium sized bowl.
- Put bread crumbs with herbs and wheat germ (optional but adds a fantastic buttery-nutty crunch) added into another bowl next to the ranch dressing bowl.
- Pound chicken breasts into 1/4" thickness with cooking mallot. See my recipe for Mysterious Multiplying Chicken for directions on how to do this if you don't know how.
- Cut chicken breasts into strips over the bowl of ranch dressing so that strips fall into bowl. Stir with fingers to coat chicken pieces well.
- Wash hands, then pour enough of your favorite cooking oil (I use cold-pressed virgin olive oil for it's health benefits) into the bottom of a heavy skillet just to coat. Heat pan on med-high heat just until oil begins to smoke then turn heat to medium. You can use non-stick spray, but chicken doesn't get that pretty golden color and tends to get blacken as well. If you can handle two pans at the same time, you may want to consider that because two chicken breasts will fill two skillets worth.
- Take each chicken piece and dip into the bread crumbs and carefully lay each piece in the pan leaving only enough room between pieces to turn pieces with tongs. Cook approximately 3-4 minutes each side OR until golden brown each side (CHECK AFTER 2 MINUTES YOUR STOVE MAY COOK HOTTER THAN MINE). Cut into one piece to make sure it is done before removing pieces from skillet.
- Enjoy your juicy tender chicken.
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*Made for PAC Spring 2007* Oh My Goodness, it sure doesn't get much easier than this! I had frozen chicken breasts that were slightly thawed, so rather than pound the chicken, I sliced it rather thin from the partially frozen breasts and let thaw in the fridge the rest of the afternoon. I use Panko crumbs seasoned with McCormick Grill Mates Montreal Chicken Seasoning. Yum! Thanks for sharing a quick weeknight dinner idea :) Nick's Mom
This was pretty good, but wasn't what I was expecting. My husband liked it more than I did. It had a pretty good flavor and was definitely moist and tender, but I found that I had to adjust the cooking time, as when I turned the first piece over (after the suggested 3-4 minutes), it was black. I also had a hard time keeping the coating on.
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I've lived in several states, and they have all added a bit of "flavor" to my culinary preferences. I love comfort food and as I've aged, I seek ways to make old favorites more healthy. For me, healthy is defined by what we have learned about gut health over the years. I no longer cook the way I used to, but I still crave those old favorites. It's quite likely that something I posted here more than a decade ago is no longer made in my kitchen, or has been greatly altered to fit our new model. I appreciate it when people take the time to post great recipes because the internet is so much quicker and convenient to use than my stash of cookbooks, cherished as they are. I also appreciate reading reviews that people post, providing they are actually helpful. I just don't understand rudeness, competitiveness and the like and wish people didn't feel the need to inject negative attitudes into all the positive. I feel a site like this one can help many people and it's a great way to collaborate and share treasures in our kitchens. I'm glad to have access and to be a part of the community.