Chicken Pasta Salad In The Hidden Valley Of Good Eats Rsc Recipes

Steps:

• Pre-heat oven to 400? F.
• Place chicken breasts in freezer - partially freeze and slice into ½ inch medallions. Combine Greek yogurt, rosemary, thyme, sage and salt. Add chicken medallions and allow to marinate while veggies roast.
• For vegetables, whisk Hidden Valley Ranch Dip Mix into Olive oil and toss with vegetables. Place on sheet pan and roast, stirring occasionally, until vegetables are tender and beginning to brown, about 20 minutes.
• Add 1 Tbsp oil to skillet and bring to high heat. Sear chicken medallions in hot skillet 3-4 minutes per side until juices run clear.
• Toss warm veggies with Hidden Valley Ranch Original Dressing.
• For the salad:.
• Heat canola oil in deep skillet to 360°F Lightly beat the eggs with 1 tsp water. Dip pepper rings into egg mixture, then into flour, then into egg mixture and toss with Italian seasoned bread crumbs. Fry 3-4 minutes until lightly browned and crisp.
• Assemble the salad by placing ¼ of the fresh spinach onto each of 4 plates. Top each bed of spinach with ¼ of the roasted, dressed vegetables, then ¼ of the chicken medallions. Top each with fried red pepper rings and serve.

Steps:

• remove skin from chicken breasts if desired.
• in a medium bowl beat 3 eggs and 3T of Milk set aside.
• in a shallow bowl mix breadcrumbs.
• crushed Thyme.
• Paprika.
• 1 package of Hidden Valley Original Ranch seasoning mix.
• In a large skillet heat 3 T cooking oil for 10 minutes.
• dip chicken in egg milk mixture.
• roll in breadcrumb and Hidden Valley Original Ranch seasoning Mix mixture.
• add Chicken to pan and cook for 10 minutes uncovered.
• turn occasionally to brown evenly.
• Drain well, add 1 1/2 cup of Milk.
• cover tightly and cook 35 Minutes.
• Uncover and continue to cook 5 to 10 more minutes or until chicken is no longer pink in center.
• transfer chicken to serving platter sprinkle with fresh grated Parmesan and fresh chives while hot.
• Enjoy!

Steps:

• Preheat oven to 400 degrees F.
• Season chicken pieses generously on each side with Hidden Valley Ranch seasoning mix and 1 TBSP smoked paprika. Let chicken stand for 20 minutes after being seasoned. Meanwhile, roast tomato in oven until skin is charred, peel and dice.
• Heat oil in large skillet, over medium high heat. Add chicken, without crowding, and brown well. Turn chicken and brown well. Add green pepper and shallots, and cook until soft. Add garlic and tomato, then cook 5 minutes while stirring. Add spinach, cook down, then add pepper sauce, reduce heat and simmer, covered, 30 minutes.
• Transfer chicken stew to 9", 2 QT casserole dish. Sprinkle with grated parmesan cheese. Bake until cheese is light brown on top.

Steps:

• Preheat oven to 400 degrees F.
• If using a pizza stone, preheat the stone while preheating the oven.
• Prepare dough according to package directions.
• Transfer dough to baking sheet or if using pizza stone, continue with directions.
• Combine Hidden Valley Ranch and Greek Yogurt; set aside.
• Heat oil in a large skillet over medium-high heat. Add chicken tenders, garlic and pepper and saute until golden brown, about 10 minutes. Add mushrooms and spinach and saute till mushrooms are soft. Remove from heat. When chicken is cool enough to handle, dice chicken to yield a little over 1 cup. In a small bowl, toss chicken, with 2 tablespoons of Hidden Valley Ranch mixture. Set aside.
• Measure one cup Hidden Valley Ranch Mixture and spread evenly over pizza crust. Distribute chicken, mushrooms, and garlic over entire pizza surface. Add the cheeses.
• Using a pizza peel, transfer the pizza to the stone that has preheated in the oven.
• Cook for 20 min or until crust is golden brown and cheese is bubbly.