Recipe by NJOANNEC
"This recipe yields delicious and juicy pieces of chicken which are bready on bottom and crusty on top - cheesy with a nice hint of flavor added by the ranch. I have taken this dish to several potluck functions, and always give the recipe out many times."
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dry bread crumbs
shredded Monterey Jack cheese
1 (1 ounce) package
ranch dressing mix
skinless, boneless chicken breast halves
I made this recipe exactly as written and it was good. However, next time I will not add the cheese to the coating mix but will add it on top 10 minutes before baking is finished. Also I would suggest drizzling butter on the coated chicken before baking to make it a little more juicy. Overall a very good recipe.
I didn't change anything and followed directions exactly. The cheese didn't melt and I didn't care for it at all.
I thought I had a packet of dry ranch dressing mix but it was dry Italian dressing mix (oops) however I did have some regular ranch dressing, and this really looked good. SO, I decided to mix the ranch dressing (I eyeballed it, probably about 3/4 a cup) and the cheese, dip the chicken in that and then dredge in the bread crumbs. I only had the Italian seasoned bread crumbs, but I didn't think it mattered too much. My son, who can be picky about meat sometimes, LOVED this! It's a winner and will make again! Thanks for a great, and easy recipe!
We liked the flavor in this crispy baked chicken. I think its flavor would appeal to a lot of people and I could see where it would be popular at a pot luck. I used dry panko bread crumbs because they make it really crispy. I used a combination of shredded Monterey Jack and Cheddar because that is what I had on hand. The package of shredded cheese had the two mixed together. I did not have a package of the ranch dressing mix so I made some using Scotdog's Dry Buttermilk Ranch Mix recipe from this site. On the first couple of pieces of chicken the breading was not sticking to the chicken as well as I liked so I stirred an egg into the milk and that helped the breading stick a little better. I placed the chicken on a baking rack inside a baking dish to keep the bottom of the chicken crispy. I sprayed the chicken with cooking spray and then put it in the oven. I can't say the exact time as the power went out during a thunderstorm while it was in the oven. So it took longer than usual. The end result was a delicious flavorful crispy chicken. As I like spicy foods, next time I might use pepper jack cheese or add a little cayenne to give it a little heat. Thanks Joanne for a new recipe to try.
Made this tonight for dinner. It was very good and moist. I did sprinkle some garlic salt on the chicken breast before because I was thinking it might be low on salt with just the breading. It added a nice garlic flavor to it. Just use a little so it doesn't become too salty. I also used buttermilk instead of milk because it is what I had on hand. The buttermilk adds to the ranch flavor. Yum!
Threw the extra breadcrumb/cheese mix over the tops of the chicken breasts and covered with foil before baking - delicious and easy.
Very good! Bake for 50 minutes.
SO good. Add Frank's Hot Sauce here and there before baking and you create a buffalo-ranch chicken. Making this tonight....can't wait!
* Percent Daily Values are based on a 2,000 calorie diet.
Monterey Ranch Chicken Bake
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 89
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