Bacon And Creamy Ranch Chicken Burgers With Crispy Scallion Sticks Recipes

RANCH CHICKEN BURGERS

Steps:

• In a large bowl, mix the first 5 ingredients together. Form into 4 patties. spread additional bread crumbs on burgers if they are sticky. Grill until juices run clear. Serve on hamburger buns with your favorite burger toppings.

EASY BACON-WRAPPED RANCH CHICKEN

Steps:

• Using smaller chicken breasts (about 5-6 ounces each), season each with Hidden Valley® Original Ranch® Seasoning Shaker. Starting at one edge and working toward the other, wrap each piece of chicken in 2 slices of thick cut bacon.
• Place seam side down on a baking sheet or ovenproof skillet.
• Bake for about 30 minutes in a 375-degree oven or until bacon is crisp and chicken is cooked through, basting the chicken occasionally with the pan drippings. To make the bacon extra crispy, you can broil the chicken for another couple of minutes.

CHICKEN-BACON-RANCH PIZZA STICKS

Steps:

• Heat oven to 400°F. Lightly grease cookie sheet with shortening or cooking spray.
• Unroll pizza crust onto cookie sheet; press dough out into 13x10-inch rectangle. Spread dressing over dough. Sprinkle chicken, bacon and half of the green onions over dressing in even layers. Top with cheese.
• Bake 12 to 15 minutes or until crust is lightly browned and cheese in center is bubbly.
• Sprinkle with remaining half of green onions. Cool slightly. Cut into about 1 1/2-inch-wide strips. Serve with additional dressing for dipping.

CREAMY BACON CHICKEN

Steps:

• Cut the bacon up and add it to a skillet (I use kitchen shears to make this job quick). Fry it over medium-high heat until crispy (about 10 mins). Once the bacon is done, take it out of the pan and set it aside. Leave about 2 tablespoons of the bacon fat in the pan.
• Meanwhile, prep your chicken (cut it in half lengthwise so you have 4 smaller cutlets). Sprinkle them with the garlic powder and pepper and then coat them in the flour.
• Add the chicken to the skillet and cook it in the remaining bacon fat over medium-high heat for 4-5 minutes/side or until it's golden. If it starts to splatter a lot, reduce the heat. Once the chicken is browned, take it out of the pan and set it aside.
• Add the chicken broth, lemon juice, and butter to the pan. Let it bubble until it's reduced by half (about 3-4 minutes).
• Stir in the cream and once it starts to bubble, add the chicken and bacon back into the pan. Cook for another 5 minutes or so until the chicken is fully cooked through and the sauce has reduced to your liking.

BACON AND CREAMY RANCH CHICKEN BURGERS WITH CRISPY SCALLION "STICKS"

Steps:

• Cook the bacon in a large nonstick skillet over medium-high heat until it is crisp.
• While the bacon cooks, in a large bowl combine the ground chicken, garlic, onion, parsley, dill havarti chunks, poultry seasoning, the zest and juice of 1/2 lemon, salt, and pepper. Divide the mixture into 4 equal mounds, then form the meat into large, thin patties, about 1 inch thick. Drizzle them with vegetable oil to coat.
• Remove the crispy bacon from the skillet to a paper-towel-lined plate and reserve. Wipe the excess grease from the skillet and return it to the cooktop over medium-high heat, add the burgers to the skillet, and cook them for 5 to 6 minutes on each side, or until they are cooked through.
• While the burgers are cooking, put together the scallion "sticks." Heat 1 1/2 inches of the vegetable oil in a deep-sided skillet over medium heat. In a wide mixing bowl, combine the buttermilk, paprika, and the zest of the remaining 1 1/2 lemons. Place the flour in a second wide mixing bowl. Before you go at it, take one of the scallions and hold it up next to the skillet containing the heating oil. If needed, trim off some of the green tops to allow it to fit in the skillet easily.
• Line a plate with a few paper towels and set it near the stovetop. Add a 1-inch cube of bread to the hot oil. If it turns deep golden brown in color after a count of 40, the oil is ready. If the bread cube browns too quickly, turn down the heat and wait a few minutes for it to cool.
• Working in 2 to 3 batches, dip some of the scallions in the buttermilk, then into the flour, coating thoroughly. Put them back into the buttermilk and then into the flour again. Fry the coated scallions into the hot oil for about 1 minute on each side, or until golden brown. Transfer to the paper-towel-lined plate and immediately season them with a little salt. Repeat the process until all the scallion "sticks" are fried up.
• Toast the English muffins and slather both sides with the Ranch dressing. Arrange the cooked Ranch burgers on the English muffin bottoms, top each burger with 2 slices of the crispy bacon and 2 slices of tomato, and finish them with the English muffin tops. Serve them alongside the crispy scallion "sticks."