Friday, May 20, 2011

It was just chicken for crying out loud...

...and I didn't even bother to take a pic of it
Go figure, am not a fan of chicken and when I made this recipe the other day I didn't even bother to take a picture of it on the plate. Why? Because its chicken, not a fan of the stuff, I tend to think of it as just a flavor delivery mechanism. The Fam however loves the stuff but this particular recipe brought huge reviews. Actually they acted like they never had chicken before and just raved about how moist and good it was. So I'll add it to the repertoire of things to do with chicken as they liked it so much.

I use chicken breasts from know the kind, the multi-pack that sells for $2.99 lb and gives one enough to make many meals. Breasts do want to dry out faster than the dark meat does. This recipe however yielded a very moist breast and I think its because of the marinade I used more than anything else.

Ranch Marinated Chicken
  • 1/4 c ranch dressing (I use Hidden Valley)
  • 1 lemon juiced
  • 2 lbs chicken breasts
  • 1 1/2 c flour
  • 1 .7oz Good Seasons Italian Dressing mix

Put chicken breast in a bowl. Add ranch dressing and lemon juice. Toss to coat. Cover with plastic wrap and marinate for 30 minutes.

In another bowl add flour and dry salad dressing mix. Toss to combine well. In skillet heat a couple of tablespoons of oil in a skillet over medium high heat. Dredge the chicken breasts in flour and add to hot skillet. Cook a couple of minutes per side until browned and crispy. Put chicken pieces on a baking sheet and bake in a 400F oven for 20 minutes to cook through.

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