Thursday, January 9, 2014


I have several cooking habits.  Some good, some bad.  I have a particular cooking habit which inspired tonight's dinner.  I won't call it a "bad" habit just yet, so let's just stick with calling it a normal, regular, run of the mill habit.  Deal?

That's right, a 4 pack.  I buy this stuff in bulk now.

The habit is: repetition.  When I start cooking with a new ingredient, I try to use it again, and again, and again.  I become slightly obsessed with finding new and exciting ways to incorporate it into my cooking.  Since the first time I used Hidden Valley Ranch powder, I couldn't stop thinking about new ways to bring it into my dinner rotation.  So far, I've used it in buffalo and taco shredded chicken, turkey burgers and a cheesy bacon dip.  It gives an unexpected tangy flavor to normally tame chicken and burgers.  I really love ranch, but pouring ranch dressing on all my food isn't really a healthy idea.  I also happen to be a salt fiend.  Ranch powder allows me to season foods without reaching for the salt grinder as frequently.  It's a fantastic, and dare I say, even MORE delicious route to ranch heaven!  This chicken was juicy and bursting with flavor.  AND, I only ate one piece.  A meal of chicken and veggies is extremely filling.  Who knew???

Yum.  Love these flavorful breadcrumbs!

These simple chicken breasts were the main course for a quick weeknight dinner.  We served it with amazing smashed baked potatoes and tasty roasted vegetables.  Those recipes will be posted tomorrow!


6 boneless, skinless, split chicken breasts
1/2 cup flour
1 egg
1 cup Italian seasoned Panko breadcrumbs
1 packet Hidden Valley Ranch powder
salt and pepper to taste
olive oil or butter for cooking the chicken

Mix ranch powder and breadcrumbs in shallow bowl.  Beat egg in shallow bowl and season with salt and pepper.  Set up dredging station.  Plate of chicken, shallow bowls of flour, egg, and breadcrumb mixture.  Season chicken with salt and pepper, then dredge in flour and shake off excess.  Dip in egg.  Press into breadcrumb mixture, making sure both sides are well coated.  Repeat with each chicken breast.  Heat skillet over medium to medium high heat, then melt butter or add oil.  Cook chicken in skillet for about 5 minutes, flip when golden brown.  Cook for another 5 minutes, or until chicken is fully cooked and juices run clear. 

No comments:

Post a Comment