A new take on an old favorite. The original recipe uses mayonnaise. Other variations use Greek yogurt.
Well, I've tried both and wasn't a fan of either. So, I decided to try a light ranch dressing. I also opted for pan-searing the chicken in a cast iron skillet. It's so much quicker than baking and my oven was busy with some Cheesy Cauliflower.
Ingredients:
- 2T light ranch (I used Hidden Valley)
- 1T Italian bread crumbs
- 1T Panko bread crumbs
- 1T grated Parmesan cheese
- 2 Boneless/Skinless chicken breasts (pounded thin, about 1/4 inch)
Directions:
- Preheat skillet to medium high. Spray generously with cooking spray.
- Use a knife to spread half of ranch on one side of chicken.
- Mix dry ingredients together in small bowl.
- Sprinkle breadcrumb mixture on top of chicken and pat down with fingers so it sticks to the ranch.
- Place chicken in skillet (ranch side down) and spread the rest of the ranch followed by the rest of the breadcrumb mixture on top of the chicken.
- Cover and cook 3-5 minutes on each side until golden brown. The best way to confirm chicken is done is to use a meat thermometer. The internal temperature should reach 165 degrees.
- Place uncooked chicken in glass dish and cover with 1/4 cup of ranch. Allow to marinate for at least 2 hours, I recommend doing this overnight. The ranch will penetrate the chicken and give it a nice flavor throughout.
- Chicken should always be cooked to 165 degrees. To avoid dryness, try not to go more than 10 degrees over.
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