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*
Exported from MasterCook *
Ranch Chicken
Recipe By
Serving Size : 4
Categories
:
Preparation Time :0:00
: Chapter 3
Poultry Main Dishes
Poultry & Seafood Main Dishes
Amount Measure
------- ------------ --------------------------------
Ingredient -- Preparation Method
-
4
2
skinless, boneless chicken breast halves
about 1/4 pound each)
cup ranch dressing
cup seasoned dry bread crumbs
tablespoons olive or vegetable oil
(
1
1
/4
/3
If the chicken is frozen, place it in the refrigerator the night before
you plan to use it or for at least 12 hours. Uncooked frozen chicken can
be thawed in the microwave oven, following the microwave manufacturer's
directions. Cut and discard fat from chicken with kitchen scissors or
knife. Rinse chicken under cold water, and pat dry with paper towels.
Pour the dressing into the shallow bowl or pie pan. Place the bread crumbs
on waxed paper or a plate.
Dip the chicken, one piece at a time, into the dressing, coating all
sides. Then coat all sides with bread crumbs.
Heat the oil in the skillet over medium-high heat 1 to 2 minutes. Cook
chicken in oil 12 to 15 minutes, turning chicken over once with tongs,
until outside is golden brown and the juice is no longer pink when you cut
into the center of the thickest pieces. If the chicken sticks to the pan,
loosen it gently with a turner or fork.
_
___________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Copyright:
"
© General Mills, Inc. 1998."
T(Cook):
0:15"
"
-
- - - - - - - - - - - - - - - - - -
Per serving: 303 Calories (kcal); 16g Total Fat; (49% calories from fat); 29g
Protein; 8g Carbohydrate; 71mg Cholesterol; 509mg Sodium
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