Barley With Chicken And Parmesan Cheese Canyon Ranch Resort Recipes

PARMESAN-RANCH CHICKEN

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Combine Italian bread crumbs, panko bread crumbs, Parmesan cheese, seasoning salt, pepper, and garlic powder in a bowl.
• Combine spicy ranch dressing and buttermilk ranch dressing in a separate bowl. Dip chicken into dressing until both sides are coated, then coat in bread crumb mixture. Place chicken in a single layer on the prepared baking sheet, leaving space between pieces. Lightly drizzle chicken with melted butter.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

BAKED RANCH PARMESAN CHICKEN

Steps:

• Combine the chicken breasts with the ranch salad dressing in a zip-top bag or plastic container. Make sure the chicken is fully coated with the dressing. Place in the refrigerator and marinate for 4 hours or overnight. Preheat oven to 450 degrees F. Combine the breadcrumbs, Parmesan cheese, black pepper, Italian seasoning, and salt in a shallow dish and mix well. Remove the chicken from the marinade, leaving the dressing clinging to the chicken. Roll the chicken breasts in the breadcrumb mixture to coat on all sides. Place the chicken in a single layer in a 13" x 9" baking dish and bake at 450 degrees F for 20 minutes. Then reduce the heat to 350 degrees F and bake the chicken for an additional 30 minutes or until cooked through.

CHEESY BARLEY GRATIN

Steps:

• Position an oven rack in the center of the oven and preheat it to 400 degrees F. Lightly grease a 3-quart baking dish with butter and set aside.
• Fill a small pot with lightly salted water and bring to a boil over medium-high heat. Add the barley and boil until just cooked through but still slightly chewy, about 20 minutes (it will continue to cook in the oven). Drain and rinse.
• Meanwhile, put 2 tablespoons of butter in a medium microwave-safe bowl and microwave until melted, about 30 seconds. Combine the Gruyere, mozzarella and parmesan in another medium bowl. Add the panko, 1 cup of the cheese mixture and 1/2 teaspoon salt to the bowl with the melted butter. Use your hands to work the butter into the cheese and breadcrumbs. Set aside.
• Melt the remaining 6 tablespoons of butter in a wide large pot over medium-high heat. Add the onions and a large pinch of salt and cook, stirring occasionally, until the onions are lightly browned, 6 to 8 minutes. (The butter will start to foam and brown specks will form, but that is okay; this will add a lot of flavor to the finished dish.) Reduce the heat to medium, add the garlic and thyme and stir constantly until the garlic is just softened, about 1 minute. Stir in the flour and cook, stirring constantly, until a thin paste forms around the onion mixture, about 1 minute. Whisk in the milk and 1 teaspoon each salt and pepper and bring to a boil over medium-high heat. Reduce to a simmer, stirring occasionally until the sauce is a thin gravy, about 10 minutes. Remove from the heat and stir in the shredded cheese mixture and cooked barley. Season to taste with additional salt and pepper. Spoon into the greased baking dish. Sprinkle the reserved cheesy breadcrumbs evenly on top of the barley and bake until bubbly and the top is golden brown, about 30 minutes. Let stand 10 minutes before serving.

PARMESAN-RANCH CHICKEN RECIPE

Steps:

• Heat oven to 400°F.
• Pour dressing into shallow dish. Mix cheese and cracker crumbs in separate shallow dish.
• Dip chicken in dressing, then in cheese mixture, turning to evenly to coat both sides of each breast with each. Place on rimmed baking sheet sprayed with cooking spray.
• Bake 25 min. or until done (165°F).

BARLEY WITH CHICKEN AND PARMESAN CHEESE - CANYON RANCH RESORT

Steps:

• Bring water and barley to boil in heavy medium saucepan. Reduce heat, cover and simmer until barley is tender, stirring occasionally, about 45 minutes. Drain. Transfer to large bowl. Set aside.
• Preheat broiler. Season chicken with pepper and dried Italian herb blend. Broil chicken until cooked through, about 3 minutes per side. Transfer chicken to plate; cool. Shred chicken into pieces.
• Combine carrots, celery, leeks and onion in heavy large nonstick skillet. Cover and cook over low heat until tender, stirring frequently and adding small amount of water if vegetables begin to stick, about 25 minutes.
• Add barley, chicken, parsley, stock and half of Parmesan cheese; stir until heated through. Season with pepper. Divide barley mixture among plates. Sprinkle with remaining cheese and serve.

PARMESAN RANCH CHICKEN

Steps:

• Preheat oven to 425ºF.
• Pound chicken breasts to an even thickness. Combine bread crumbs, parmesan, garlic powder, seasoned salt, pepper, and red pepper flakes on plate.
• Dip chicken in ranch (or marinate overnight) and then coat in bread crumbs. Place chicken on a baking sheet. Sprinkle with additional parmesan cheese (if desired) and spray with cooking spray.
• Bake for 20-25 minutes, until chicken reaches an internal temperature of 165ºF.

EASY CHEESY RANCH CHICKEN

Steps:

• Preheat oven to 350 degrees.
• Cover cookie sheet with aluminum foil.
• Poor ranch dressing into a medium sized bowl, and set aside.
• In a separate bowl, combine Parmesan cheese, Cheddar cheese, and the packet of ranch dressing mix.
• Mix until well combined.
• Dip thawed chicken breasts into the bowl of ranch and place on the covered cookie sheet.
• Sprinkle the top of the chicken breast with the cheese and ranch seasoning mixture, until you can't see the chicken breast.
• Place the ranch and cheese covered chicken breasts into the oven and bake for 30 minutes or until the chicken is cooked all the way through.
• Sprinkle with extra Cheddar and Parmesan cheese when it is freshly out of the oven (our family really likes cheese)