Crispy Ranch Chicken: 20 Minutes

Flash Roasted, Cripsy Ranch-Flavored Chicken

One of my other favorite meals, and most often cooked is a ranch-flavored chicken. I make this meal several different ways. I have fried ranch chicken on the stovetop using eggs, flour and ranch seasoning. I have baked the chicken soaked in a ranch dressing = very moist outcome. But the most recently experimented recipe is the flash roasted chicken, which creates a cripsy outside without frying it.

You will need:

•  1 pound of boneless, skinless chicken breasts
  (maybe less if you have a small crowd)
• 1 can of Cream of Chicken campbell's soup
  (Fat Free)
• 1/2 cup of milk
• 1 package of ranch seasoning
• 1 1/2 cups of crushed tortilla chips
• Pam Cooking Spray

1. Using a baking pan, line it with aluminum foil for an easy clean up. Grease the pan up with Pam olive oil or margarine so the chicken won't stick.
2. Using a small bowl, mix the milk, can of soup and the ranch seasoning package together. Dip the chicken breasts in the mix and reserve a cup or two on the side for a sauce topping later.
3. Coat the chicken with the tortilla chips and place the chicken onto the baking pan and bake in the oven @ 400 degrees for about 20-25 minutes, until the chicken is no longer pink.
4. In a small saucepan over medium heat, heat up the reserved sauce. When the chicken is cooked and ready, top it off with the sauce and serve.

This meal is a great crowd pleaser and very simple. It goes great paired with broccoli, cauliflower, carrots and maybe some wild rice. Easy meal, cheap ingredients and a quick creation.

From my kitchen to yours, Enjoy!