CRAZYCOOKER
New member
Ingredients
1 packet/1 oz. Hidden Valley® The Original Ranch® Salad Dressing & Seasoning Mix,
3 cups Orange juice
1 pound Chicken breasts, boneless
1 tablespoon Sage
2 Eggs, beaten
2 ounces Water
1/2 cup Flour
1/2 teaspoon Black pepper
1/2 cup Breadcrumbs, dry & plain
1 cup Corn flake crumbs
3 ounces Clarified butter
DIP:
1 cup Sour cream
2 ounces Orange marmalade
Additional 1 tablespoon Hidden Valley® The Original Ranch® Salad Dressing & Seasoning Mix
Preparation
Prep Time: 30 min
Cook Time: 15-20 min.
Cut chicken breast meat into 16 strips and place in a Glad® Zipper Storage. Combine one packet of the dressing and seasoning mix with the orange juice and add to the bag. Seal and marinate overnight.
Combine dip ingredients together. Reserve and refrigerate overnight.
In 3 separate, shallow pie plates prepare mixtures of eggs and water, flour and pepper, and breadcrumbs with cornflake crumbs.
Remove the marinated chicken pieces and bread each strip in the flour mixture, then the egg mixture, followed by the crumb mixture. Discard any excess marinade and dredging ingredients.
Heat the butter in a skillet and sauté each finger until golden brown and thoroughly cooked (about 3 min. per side). Serve with reserved dip.
Makes 4-5 appetizer servings.
1 packet/1 oz. Hidden Valley® The Original Ranch® Salad Dressing & Seasoning Mix,
3 cups Orange juice
1 pound Chicken breasts, boneless
1 tablespoon Sage
2 Eggs, beaten
2 ounces Water
1/2 cup Flour
1/2 teaspoon Black pepper
1/2 cup Breadcrumbs, dry & plain
1 cup Corn flake crumbs
3 ounces Clarified butter
DIP:
1 cup Sour cream
2 ounces Orange marmalade
Additional 1 tablespoon Hidden Valley® The Original Ranch® Salad Dressing & Seasoning Mix
Preparation
Prep Time: 30 min
Cook Time: 15-20 min.
Cut chicken breast meat into 16 strips and place in a Glad® Zipper Storage. Combine one packet of the dressing and seasoning mix with the orange juice and add to the bag. Seal and marinate overnight.
Combine dip ingredients together. Reserve and refrigerate overnight.
In 3 separate, shallow pie plates prepare mixtures of eggs and water, flour and pepper, and breadcrumbs with cornflake crumbs.
Remove the marinated chicken pieces and bread each strip in the flour mixture, then the egg mixture, followed by the crumb mixture. Discard any excess marinade and dredging ingredients.
Heat the butter in a skillet and sauté each finger until golden brown and thoroughly cooked (about 3 min. per side). Serve with reserved dip.
Makes 4-5 appetizer servings.