Returning to my quest to cook more and try new recipes, I made this ranch chicken recipe that I've been meaning to try. As always, I modified it a little. It was really easy and we both really liked it, so it's a keeper. It also has ingredients that I usually have on hand, which is always a bonus.
After watching Top Chef this afternoon, I realized that my plating skills are a little off. From the photo, you can tell that everything is kinda beige. Maybe it needs a little splash of color and/or some garnishes... or maybe a different serving dish. Oh, well, it still tasted good.
Ranch Oven-Fried Chicken with Warm Corn Relish
3/4 cup Bisquick (I used reduced fat Bisquick)
1/4 teaspoon pepper
3/4 cup reduced-fat ranch dressing, divided
4 boneless, skinless chicken breasts
2 Tablespoons butter or margarine, melted
2 cups frozen corn
1. Heat oven to 425. Spray 13x9-inch pan with cooking spray.
2. In a shallow dish, mix Bisquick mix and pepper. (I used a gallon zip Ziploc Bag, just like Shake N' Bake)
3. Into another shallow dish, pour 1/2 cup of the dressing. Coat chicken with dressing.
4. Then coat with Bisquick mixture, pressing so coating sticks to the chicken. (I tossed them in the Ziploc)Place in pan.
5. Drizzle with butter.
6. Bake uncovered about 30 minutes or until juice of chicken is clear when center of thickest part is cut.
7. Meanwhile, cook corn as directed on bag; drain. Stir remaining 1/4 cup dressing into corn. Spoon warm corn relish onto serving plate. Arrange chicken on corn.
(Recipe modified from "Bisquick Weeknight Meals, October 2005, page 17.) It's one of those little books you buy at the grocery store check out.)