Reviewed: Sep. 3, 2007

The coating was very good, but as other posters said, the ranch taste is lost, but that was not a problem as the chicken was very tender and juicy.

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MNGIRL1

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Reviewed: Aug. 27, 2007

This was really good and juicy chicken. I do agree with others that you loose the ranch taste but I still thought it had a great taste. Marinated for 8 hours while I was at work. Will make again.

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BMCNICHOL

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Reviewed: May 31, 2007

Pretty good overall. I added half of a package of dry ranch mix to the ranch dressing itself to boost up the ranch flavor, and marinated for 8 hours. The other half of the dry mix I added to the bread crumbs ... this made quite a difference, we could definitely taste the "ranch" flavors. I did cut back on the parmesan cheese and omitted the sage, as I didn't have any on hand. It was tasty and very easy to make. Husband liked it, and he normally prefers more complicated meals. Whew!

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aivilo elleon

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Mar. 21, 2007

Good recipe. Very tender.

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Elaine E

Cooking Level: Expert

Home Town: Owatonna, Minnesota, USA

Living In: Chino Valley, Arizona, USA

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Reviewed: Dec. 2, 2006

wonderful! I used a whole cut up chicken and the dark and white meat were both wonderfully tender and juicy. Will make a family favorite.

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jenrod3329

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Reviewed: Nov. 16, 2006

Very good! As others said, the ranch flavour is lost, but it's still very yummy! Thanks!

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Trying To Cook More

Cooking Level: Intermediate

Living In: London, Ontario, Canada

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Reviewed: Nov. 13, 2006

very good - used corn flake crumbs instead of bread crumbs - very good - also, left in the dressing for about 10 hours...yum!

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ALIBNKR

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Reviewed: Jun. 20, 2006

I made this for dinner one night and it was simple and my whole family loved it

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LEMUR42000

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Reviewed: Mar. 21, 2006

I get bored with chicken breast sometimes, until I found this recipe. This is how I will usually make bone in chicken breast. Other reviewers said the ranch flavor baked out. I vacuum marinade and tumble with the ranch using my reveo. Just the right amount of ranch flavor.

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Thodt

Cooking Level: Beginning

Home Town: Wrentham, Massachusetts, USA

Living In: Watertown, Massachusetts, USA

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Reviewed: Feb. 22, 2006

Excellent recipe. Even sent my grandson's back for another helping. Will make this again!

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Dorothy

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Reviewed: Feb. 8, 2006

I made this from a different recipe that was the same except no sage. I also cut the chicken up into bite size pieces before putting it into the ranch dressing. They were great, I called them Ranch Chicken Bites. I have 2 little ones and they loved them.

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AMYL22

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Reviewed: Aug. 29, 2004

Good, but nothing special. The other reviewers are correct - the ranch flavor is lost & seemed overpowered by the parmesan. My kids liked it, my husband didn't....I thought it was alright, but not a keeper.

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BVOG99

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Reviewed: Jul. 14, 2004

I love this recipe...My boyfriend thinks it is OK...I mix 1/2 pkg of dry ranch mix with the parmesan cheese so you don't loose all the Ranch flavor...The mix adds a little ranch and a little salt flavor!!! Definitely not lacking flavor....

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BASHERGIRL

Cooking Level: Intermediate

Home Town: Morgantown, West Virginia, USA

Living In: Cranberry Township, Pennsylvania, USA

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Reviewed: Jan. 7, 2004

It was a fast and easy marinade, but as mentioned, the ranch flavor is lost in the baking. I also used skinless boneless chicken and just cooked it at 350 degrees for 40 minutes. I also pounded it out flat and then added a layer of cream cheese. Then I folded it back in half and let it marinade. It makes the chicken much more tender and flavorful when it bakes.

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BENBOLDUC

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Reviewed: Nov. 17, 2003

I loved this recipe. Easy to make and delicious too. Even the picky ones in my family loved it. I tried it with pork chops (slightly breaded) and that was good too. Definitely an add to my collection.

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LEPINE

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Reviewed: Sep. 23, 2003

This was a good baked chicken recipe. The meat was tender and juicy. I was disappointed in the lack of Ranch flavor though. Since I was using boneless breasts I baked at 400 for 30 minutes. I may make again since it was easy. Only catch is remember to marinade the chicken.

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Navy_Mommy

Cooking Level: Expert

Home Town: Ocean Springs, Mississippi, USA

Living In: D'iberville, Mississippi, USA

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Reviewed: Sep. 12, 2003

I really like this recipe.I also vary it a bit in the summer--I use a little more sage(we love sage!!) and add it to the dressing/parmesan cheese mixture and marinate the breasts in it all afternoon.Then we throw the chicken on the BBQ.Super good-also works well this way with pork chops!Thanks Heather!

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MARLEYG

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Reviewed: Jul. 23, 2003

This was okay. Everytime I make a recipe that calls for ranch dressing in it and its baked the ranch dressing ends up getting greasy and losing it's taste. I won't make this again.

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MNTNMOVER00

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Reviewed: Jul. 16, 2003

my husband liked this recipe and thinks i should make it again. i just thought it was ok. went well with mashed potatos and green beans. I made it with skinless boneless chicken thighs and cooked at 400 degrees for 25 mins like someone else advised. I marinated only for an hour, next time i might try longer and see if that helps me like the recipe more.

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Amber

Cooking Level: Expert

Home Town: Chico, California, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Jul. 3, 2003

I made this for my husband and I and we both liked it! It was easy to make but the only thing was that the top of the chicken was browned after like 10 min. in the oven, so I covered it with foil the rest of the time. It turned out delicious!

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