Ranch Chicken
4 skinless, boneless chicken breast halves
(about 1/4 pound each)
1/4 cup ranch dressing
1/3 cup seasoned dry bread crumbs
2 tablespoons olive or vegetable oil
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.
____________________
Cook:
“0:15″
Per serving: 303 Calories (kcal); 16g Total Fat; (49% calories from fat); 29g Protein; 8g Carbohydrate; 71mg Cholesterol; 509mg Sodium
Food Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates
Serving Ideas : Serve with a big bowl of cooked pasta sprinkled with olive oil, grated Parmesan cheese and chopped fresh oregano. Round out the meal with a marinated-vegetable salad from the deli.
NOTES : Essential Equipment: shallow bowl or pie pan; 10- or 12-inch
nonstick skillet
Tip
You can use reduced-fat ranch dressing in this recipe.
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