Crunchy Chicken Ranch Panini Rsc Recipes

CHICKEN BACON RANCH PANINI

Steps:

• Fry the chicken breasts in 1 tablespoon butter and the canola oil in a skillet over medium-high heat until done in the middle, about 8 minutes. Set aside.
• To assemble the sandwiches, spread a generous amount of mustard on half of the bread slices. Spread a generous amount of ranch dressing on the other half. (Definitely be generous; when the sandwiches cook, these will turn into more of a "sauce.")
• On the ranch-covered slices of bread, place a slice of cheese, a piece of chicken, 2 slices of bacon and a second slice of cheese. Top each with the mustard-covered slice of bread. Butter the outsides of the bread generously with the remaining 4 tablespoons butter, then grill in a panini maker. (If you do not have a panini maker, you can grill the sandwiches in a skillet, laying a heavy skillet on top of the sandwiches to press them together. Turn to grill the other side in the same way.)
• Slice the sandwiches in half and gobble them down immediately.

WINNER WINNER RANCH CHICKEN DINNER! #RSC

Steps:

• Preheat oven to 400.
• Saute the garlic and shallot on medium heat until soft. Add the spinach, goat cheese and ranch dressing. Stir until well incorporated, add salt and pepper to taste.
• In separate bowls, add ranch dressing and panko mixed with parmesan.
• Take the chicken breasts and make a slit in the thickest part of the chicken to form a pocket. Do not cut all the way through. Stuff the breasts with some of the spinach mixture. Take the toothpicks and thread the chicken shut.
• Take each breast and carefully dip in the dressing, shaking off the excess then dredge in the panko/parmesan mixture, making sure to coat the breasts very well. Place on a baking sheet fitted with a rack coated with cooking spray. Setting the chicken on the rack above the pan will ensure the chicken will be cooked evenly. Bake for 25 minutes or until cooked all the way through.

THE SPANISH RANCH PANINI ! #RSC

Steps:

• Combine 6 tablespoons of the softened butter, and 2 tablespoons of the Hidden Valley Original Ranch Dressing Seasoning Mix in a small bowl. Set ranch butter aside.
• Sprinkle 4 teaspoons of the Hidden Valley Original Ranch Dressing Seasoning Mix over chicken to season. Over medium high heat, add remaining 2 tablespoons of butter, along with seasoned chicken breast to skillet. Cook on each side for about 4 minutes each side to brown. Add water and cover pan with lid to complete cooking. Remove chicken when juices run clear, and chicken is no longer pink. Let rest for about four minutes, then slice each breast horizontally to create 4 thin pieces, or cut chicken into thin vertical strips. Place chicken back into pan and toss in any extra pan drippings, keep warm until needed.
• To create the Spanish Cheese Spread, combine cream cheese, olives, artichokes, pimentos, lemon zest, Parmesan cheese and remaining Hidden Valley Original Ranch Dressing Seasoning Mix in a bowl. Stir well to combine.
• If using a Panini maker (the preferred way), adjust to manufactures recommended setting to preheat grill.
• Using the reserved ranch butter, spread butter on top of each slice of bread.
• To create Paninis, place one slice of bread, buttered side down on grill, followed by ¼ of the chicken. Pile ½ cup of baby spinach leaves on top of chicken. On the second slice of bread, spread ¼ of the Spanish Cheese Spread on the bottom or "unbuttered" side. Place bread on top of spinach, buttered side up. Close Panini maker and grill for about 8 minutes, or until golden brown. If you are able, grill 2 Panini's at a time. Keep Paninis in a warm in a 200 degree oven until all sandwiches are complete. Note: If you do not have a Panini maker, no worries, just toast sandwiches in a skillet over medium low heat, for about 4-5 minutes each side, or until bread is golden brown.

CHICKEN RANCHILADAS #RSC

Steps:

• Preheat oven to 375 degrees. Spray a 9" x 13" x 2" baking dish with non-stick cooking spray; set aside.
• Heat spinach in microwave oven according to package directions, just to thaw it out, not heat it through. Place spinach into a clean kitchen towel and squeeze dry; set aside.
• Heat the vegetable oil in a medium non-stick skillet over medium-high heat. Add in the shallots, garlic and 1/2 teaspoon salt and cook until they begin to soften, approximately 2 - 3 minutes. Add in the reserved spinach, mix to combine; set aside.
• Place the yogurt into a medium bowl, add 4 teaspoons of the ranch seasoning mix; mix to combine; set aside.
• Place the enchilada sauce into a medium bowl, add in the remaining ranch seasoning mix, mix to combine; set aside.
• Place the chicken into a large bowl, add in the reserved spinach mixture, 6 ounces of the cheese, remaining 1/2 teaspoon salt, black pepper and 1/2 cup of the ranch yogurt sauce, mix to fully combine; set aside.
• Lay the tortillas in a single layer onto work surface. Evenly divide the chicken mixture between the tortillas, placing it down the center of the tortillas. Start rolling up the tortillas, by folding over an empty end of the tortilla over the filling, then rolling up cigar style. Follow this process for all 6 tortillas.
• Spread 2 - 3 tablespoons of the enchilada sauce into the bottom of the prepared baking dish. Place rolled tortillas, seam side down, into baking dish. Pour remaining sauce over tortillas, being sure to cover them entirely in sauce. Top with remaining 2 ounces cheese. Cover dish with aluminum foil, place in preheated oven and bake until heated through, approximately 30 - 35 minutes.
• Serve ranchiladas with remaining ranch yogurt sauce on the side.

CRUNCHY VALLEY CHICKEN #RSC

Steps:

• Preheat oven to 350 degrees. Lightly coat 8" or 9" square baking dish with cooking spray.
• FILLING:.
• Thinly slice celery and coarsely chop onion. In 12" skillet, melt 3 T butter and sauté 2 minutes. Pour into medium sized mixing bowl. In the same skillet, heat olive oil; add chicken breasts cut into ¾" cubes and 1 tablespoon of seasoning mix. Stir well and sauté just until chicken is no longer pink. Pour into mixing bowl with vegetables. Reserve 1 teaspoon of seasoning mix for the topping. Add remaining mix to bowl along with the next 7 ingredients. Stir gently to combine well. Pour chicken mixture into prepared baking dish.
• TOPPING:.
• In the same skillet, melt 2 tablespoons butter. Stir in Panko bread crumbs, sliced almonds and the 1 teaspoon of reserved seasoning mix. Toss just until well coated. Sprinkle topping on chicken filling mixture.
• Bake for 30 minutes until bubbly and topping is golden brown. Makes four generous, delicious servings.

CHICKEN BACON RANCH PANINI

Steps:

• Season the chicken breasts with salt, pepper, garlic powder, chili powder, red pepper, and the blackening seasoning.
• Add 1-2 tablespoons of olive oil to a pan and cook the chicken breasts until cooked through, about 10-12 minutes. Slice into strips or shred, and set aside.
• Cook the bacon.
• To assemble the sandwiches, spread a generous amount of mustard on one half of the bread. Spread a generous amount of ranch dressing on the other half. (Definitely be generous; when the sandwich cooks, these will turn into more of a "sauce.").
• Arrange chicken, bacon slices, and cheese slices on the bottom half. Top with the top slice. Butter both sides of the bread generously, then grill in the panini maker. (If you do not have a panini maker, you can grill the sandwiches in a skillet, laying a heavy skillet on top of the sandwich to press it together. Turn to grill the other side in the same way.).
• Slice in half and gobble it down immediately.

KICKED UP CHEESY RANCH BREADSTICKS #RSC

Steps:

• Preheat oven and pizza stone to 450 degrees. (you may use a pizza pan if you don't have a stone.).
• In a small bowl, mix 1 1/2 tablespoons of HVR dry dip mix with 3 T. of parmesan cheese, 1/4 t. cayenne, 1/2 t. dill, 1/2 t. crushed red pepper, 1/2 t. garlic powder and 1 T chopped chives; set aside. (These are your 'reserved' spices).
• In a small bowl, mix yogurt with 1 1/2 T. HVR dry dip mix with 2 T. parmesan cheese, 1/4 t. cayenne pepper, 1/4 t. dill, 1/4 t. crushed red pepper, 1/4 t. garlic powder and 1 t. chopped chives. (
• Place a piece of parchment paper on a pizza pan; press out the dough to fit the size of the pan.
• Poke holes in pizza crust with a fork - this will prevent large air pockets from forming (as there is no sauce or toppings to 'weigh down' the dough.).
• Brush olive oil over pizza crust and then sprinkle reserved spices all over dough.
• Move your parchment to the pizza stone in the oven (or use a peel, if you have one.).
• Bake for 8-10 minutes - keep a watch, as you don't want them to burn!
• Remove from oven - let cool for a couple of minutes, slice in half and then run your pizza cutter the other way, making 3/4 - 1 inch strips.
• Serve with your spicy dipping sauce! Enjoy!