Wednesday, June 2, 2010

School is out for the summer. The heat is unbearable....the kids yell for the've squeezed every single doctor’s appointment into a small window to work for the kids. When you arrive home, after a great day of “vacation,” you are alarmed to hear the simple statement, “I’m hungry.” You try to ignore it for five maybe ten minutes. Maybe it will be like the casserole you left in the frig from Christmas; if you ignore it then it will go away (or at least relocate to the back of the refrigerator). However, the question soon follows the statement, “what are we gonna eat tonight?” You begin to think, “hmmm, take out, no.” You run for the frig and discover that old Mother Hubbard had more stockpiled than you. You really do not want to run out and get something to cook, but you have salad dressing, some frozen chicken and some crumbs. Suddenly, the clouds part, light radiates upon you, a chorus of voice sing in unison, Ranch chicken.

Ranch Chicken
2 lbs. Boneless/skinless chicken breast strips
1 bottle ranch dressing
Bread crumbs
¼ stick butter

Clean chicken breast strips. Place ranch dressing in a bowl. In a separate bowl, place ½ container of bread crumbs. Dip the chicken in the ranch dressing until well coated. Dredge coated chicken in bread crumbs. Place in buttered baking dish. Make a single layer of chicken in the baking dish. Top chicken with remaining bread crumbs and butter and cover with aluminum foil. Place dish in a 350 degree oven and bake 45 to 50 minutes. Uncover for last 10 minutes.
• Variation for this recipe can use French dressing instead of Ranch Dressing.

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