Ranch Chicken

Long, long ago, a recipe for Ranch Chicken came up on my Facebook feed. Looked good, relatively easy, and BEST of ALL, it calls for normal ingredients.

** Can I just add to my list of dislikes: recipes that call for 1/2 teaspoon of some random spice/extract/special thing that you will never, EVER use again **

Back to this fantastic meal (really!!!). This chicken is INCREDIBLE! It is a family favorite and we have it nearly once a week. The breading is so incredibly tasty, the chicken is ridiculously moist. Mmmmmm! *kissing fingers* It is one of the best chicken recipes I have ever tasted.

I tweak the recipe just a bit to fit what our (paltry) grocery stores offer here. Make! Enjoy! Keep it all to yourself! Also, if you are the one serving this to other, it is quite appropriate (and expected!) to take any leftover breading for yourself.

Ingredients

• 2 - 3 large boneless, skinless chicken breasts, cut into large strips
• 6 original English muffins
• 6 Tbs. melted butter
• 1 tsp. garlic salt
• 1/2 tsp. pepper
• 1 cup grated Parmesan cheese
• 1 large bottle ranch dressing (I use Ken's Steakhouse -- YUMMMMMMY!)

Instructions

1. Marinate the chicken in ranch dressing for at least an hour (the longest I've gone is 6 hours and it was delish!!). Be sure all of the chicken is well covered.
2. Preheat oven to 400°. Spray a cookie sheet/jelly roll pan/9 x 13 dish :)
3. In a food processor (or blender), pulse English muffins until they are crumbs. Add the melted butter, garlic salt, pepper and Parmesan cheese. Mix until well blended and then dump into a deep dish.
4. Place well coated chicken (use extra ranch if needed) into breading mixture, pressing breading onto it firmly (I like my breading thick, so pile that stuff on it if desired). Place on prepared pan.
5. Bake for 30 - 35 minutes or until chicken is cooked through.

Rating: ★★★★★
Feeds: 6
Total Time: 1 hour