to make the oven baked sweet potato fries, preheat oven to 400\u00b0F
Preheat oven to 350 degrees F (175 degrees C). Grease baking sheet with vegetable oil.
Put bread crumbs and ranch dressing into separate bowls.
Dip chicken into ranch dressing and press into bread crumbs to coat. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange onto prepared baking sheet.
Bake in preheated oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Preheat the oven to 425 degrees F. Place chicken breasts into a Glad
Cut bread into eight 3/4 inch-thick slices; toast. Spread toast with combined mayonnaise and pesto.
Top 4 of the slices of toast with lettuce, tomato, onion and chicken. Top with the remaining slices of toast. Serve with oven-baked fries.
Preheat oven to 425 degrees F.
Combine golden onion recipe soup mix with flour; set aside.
Beat eggs with buttermilk.
Dip chicken pieces in buttermilk mixture, then flour mixture, coating well.
Place in large shallow baking pan, on rack, and chill 30 minutes.
Drizzle with butter, then bake 45 minutes or until well done.
NOTE:
This is a great recipe for picnics or just eating on the patio.
Preheat the oven to 425\u00b0F. Grease a
spices and thyme. Season. Add chicken pieces and turn to coat
Heat oven to 400\u00b0F.
Whisk
Preheat oven to 400 degrees.
Spray baking tray with non-stick cooking spray.
Combine buttermilk, 1 teaspoon of garlic powder and hot sauce in shallow bowl. Stir well.
Combine breadcrumbs, flour, paprika, salt, and pepper in another plate.
Dunk chicken tenderloins in buttermilk mixture, then coat well with breadcrumb mixture.
Spread tenderloins in single layer on baking tray.
Drizzle with olive oil.
Bake for 20-23 minutes, or until chicken is thoroughly cooked.
Whisk juice and dressing mix together.
Marinate chicken in 1/2 juice mix for 2 to 24 hours.
Bake at 350\u00b0 for 45 to 50 minutes. Combine cornstarch, water and remaining juice mixture in saucepan. Heat until thickened.
Brush chicken with sauce.
Dip washed and dried chicken in melted butter.
Dredge in bowl of dressing mix, the cheese and crumbs.
Bake, uncovered, in well-greased baking dish at 350\u00b0 for 45 minutes or until golden. Serves 4.
Mix breadcrumbs and ranch seasoning.
Melt about 3 T. butter, dip chicken in butter to coat, dredge in breadcrumb mixture.
Place in greased 9x13 pan, cut remaining butter and distribute evenly over chicken breasts.
Bake at 375 for 30-45 minutes
*Note, I don't put that much butter on top and it still tastes great*.
Dip chicken pieces in melted butter.
Dredge in bowl of dressing mix, cheese and crumbs.
Bake, uncovered, in a well-greased baking dish at 350\u00b0 for 45 to 55 minutes.
Combine soy sauce and garlic in a bowl.
Combine sesame seeds and flour in a flat dish.
Dip chicken pieces in soy mix and then in sesame seeds, coating evenly.
Place in ovenproof dish and drizzle with melted butter.
Bake in moderate oven for 40 minutes or until cooked through.
Combine salad dressing mix with 1/2 cup of mayonnaise and 1/4 cup of pineapple juice.
Combine chicken, celery and pineapple. Mix the 2 until well coated.
Chill and serve.
Dip washed and dried chicken in melted butter.
Dredge in a bowl of dressing mix, cheese and crumbs.
Bake, uncovered, in greased baking dish at 350\u00b0 for 45 minutes.
Combine Ranch dip mix, bread crumbs and cheese and toss. Dip chicken breasts in milk and then into bread crumb mixture. Place in a 13 x 9-inch baking dish that has been coated with nonstick spray and bake at 350\u00b0 for 40 to 45 minutes.
Combine Hidden Valley Original Ranch milk recipe dry salad dressing mix with oil in a large bowl.
Mix with frozen mixed vegetables and toss.
Bake in casserole dish in a 375\u00b0 oven for 30 minutes.
Stir every 10 minutes while baking.
CHICKEN RECIPE: In a large bowl, combine
Whisk juice and dressing mix together.
Marinate breasts for 24 hours in half the juice mix.
Bake at 350\u00b0 for 45 to 50 minutes.
Combine cornstarch, water and remaining juice mixture in saucepan.
Heat to thicken.
Serve sauce with chicken.