Ranch, ugh. Call me un-American, but I come from a family that NEVER had ranch. As a matter of fact, my sister's and I all have a deep hatred for the condiment since our days slinging za's (pizza) at Pizza Hut. We were always appalled by not only the ingredients that went in to making the dipping sauce, but also by the amount used by patrons. To this day, I am still not a ranch lover, but I do have a new found love for ranch seasoning.
When I worked as a dietitian for the Tulsa Health Department, I was introduced to the ranch seasoning packets. I working in a school health program and taught nutrition to kids and their favorite part about the class was when I let them "cook". I used to have them mix packets of seasoning with plain Greek yogurt to use as a dip for veggies instead of using regular ranch, which is high in fat, sodium, and calories.
Even though the ranch seasoning packets contain a lot of sodium (~2,150mg per packet, yikes!), it does allow for a lower calorie/fat option to season meat. If you are limiting your sodium intake, try using half a packet in the recipe or just make sure the rest of your meals and snacks for the day are lower in sodium.
This baked and breaded ranch chicken recipe takes about 40 minutes from start to finish and can be served with a side salad, pan fried asparagus, or a colorful cup of steamed mixed veggies.
Ingredients
- 1lb boneless skinless chicken breasts
- 1 packet ranch seasoning mix
- 1/2 cup plain breadcrumbs
- Extra virgin olive olive
- Shredded cheddar cheese, optional
Directions
1. Spray non-stick cooking spray on a baking sheet and preheat the oven to 375.
2. Pound chicken until about ½ inch thick and divide in two (I cut one larger than the other for my husband to eat)
3. Coat with extra virgin olive oil
4. In a shallow bowl, combine bread and ranch seasoning
5. Using tongs, coat each chicken breast in the bread crumb mixture
6. Place chicken breasts on the prepared baking sheet
7. Bake for 15 minutes, flip chicken, then bake for another 15 minutes. Chicken breasts should cook to an internal temperature of at least 165.
8. Optional: with 5 minutes left of baking, place a handful of shredded cheddar cheese on top of each chicken breast and cook until melted.
Comments