Preheat the oven to 375.
Arrange chicken in a roasting pan and spoon the dressing over it, smearing it a bit with the back of the spoon to cover each piece.
Roast for 75 - 90 minutes.
The original recipe called for one whole chicken cut into pieces. I like white meat, my husband likes dark meat, so we prepare the quantities listed above, which leaves enough for left-overs. We also use more Ranch Dressing than called for in the recipe.
Yield: 4 servings, each with 1 gram of carbohydrates, no fiber, 44 grams of protein.
Preheat oven to 450\u00b0F.
Pour Ritz crackers into plastic bag and crush until they are all crumbs.
Mix mayonnaise with dry ranch dressing.
Coat chicken breasts in mayonnaise mixture first, and then in crushed crackers.
Bake for 20-30 minutes or until chicken is done throughout.
egrees while browning the chicken.
Lightly brown chicken in olive oil
read crumbs, parmesan cheese and Ranch mix in a small bowl
oil.
Taco-Ranch Dressing: Whisk together all the dressing ingredients in a
serve this: Thoroughly rinse chicken and cut off any fat
Marinate chicken breasts in the ranch dressing for 4 hours or overnight.
I opted for overnight.
Preheat oven to 450 degrees.
Combine bread crumbs, Parmesan cheese, black pepper, sage, salt and garlic powder; mix well.
Remove the chicken from the ranch dressing and coat with the breadcrumb mixture.
Place in a 13 x 9 pan baking dish.
Bake for 20 minutes, then reduce heat to 350 degrees and bake for an additional 30 minutes or until done and juices run clear.
Time does not reflect marinading time.
Preheat oven to 350.
Brush Teriyaki sauce over chicken breasts.
Spoon ranch dressing over each breast.
Put chopped onions, cheese and bacon bits on top.
Bake for 45 minutes.
Place chicken in baking dish.
Cover with kraut.
Pour Ranch dressing over kraut.
Bake at 350\u00b0 until chicken is done.
Preheat oven to 375\u00b0F Mix together ranch dressing and flour. Coat chicken breasts with ranch/flour mixture and refrigerate in a container for 15-20 minutes.
Arrange coated chicken on a baking sheet. Combine both cheeses and sprinkle over chicken breasts. Bake 25 minutes and serve.
Preheat oven @ 350 degrees.
Blend chicken, softened cream cheese, ranch dressing, chicken wing sauce and 3/4th the shredded cheese together with mixer (or by hand if you prefer chunkier chicken dip). Spread mixture in a 9\"x13\" baking dish. Sprinkle remaining shredded cheddar across top. Bake uncovered for 1/2 hour. Serve with Tostino's Scoops or chip of your choice.
mall bowl, combine Hidden Valley Ranch Dressing and Alfredo sauce. Set aside
Drain\tpotatoes.
Crumble
bacon
in
potatoes;
slice onions, add.
Salt\tand pepper to taste.
Add chives to taste. Mix with Ranch dressing, original recipe.
(Mix dressing first and chill while potatoes cook.)
Mix chicken, Cheddar cheese, Greek yogurt, taco sauce, taco seasoning mix, and ranch dressing mix in a slow cooker.
Cook on Low until warmed through, about 30 minutes.
Take 2 c corn flakes and put in a zip lock bag. Crush them up. Coat each chicken breast with Ranch dressing, then roll in crushed corn flakes. Place coated chicken breast in a lightly greased shallow baking dish. Bake at 375 degrees for 45 minutes.
Preheat oven to 400.
Take skin off chicken pieces.
Place all pieces in large zip lock and coat with ranch dressing.
Marinate in the refrigerator for minimum of 1 hour.
Take out and coat each piece well with shake n bake.
Place on baking sheet and bake for 45 minute.
In a large bowl, whisk together sour cream, milk and mayonnaise.
Whisk in horseradish, creole seasoning, coriander, pepper sauce, ranch dressing mix and buttermilk.
Great with chicken wings, fries, onion rings or anything you want and like to dip!
Wash and dry breasts.
Dip in Ranch dressing.
Completely cover with breadcrumbs.
Bake uncovered at 350\u00b0 for 40 minutes.
In a small bowl, combine ranch dressing, lime juice, chopped cilantro and
esty Buttermilk Ranch Dressing.
To make the Zesty Buttermilk Ranch Dressing, whisk together