Piquant Baked Chicken

Piquant Baked Chicken


23 people made this

This is a very piquant and succulent way to serve chicken and very easy to do. Note that the quantities given below are for eight people.


Serves: 8 

  • 2 tablespoons butter
  • 1 cup finely chopped onions
  • 1 cup thinly sliced fresh mushrooms
  • 1/2 cup (125ml) white wine
  • 750ml Ranch dressing
  • 3 teaspoons garlic powder
  • 1/2 teaspoon dried oregano
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon ground cayenne pepper
  • 2 tablespoons butter, melted
  • 3 eggs, lightly beaten
  • 1 cup crushed saladas
  • 8 skinless, boneless chicken breast fillets

Preparation:15min  ›  Cook:1hour10min  ›  Ready in:1hour25min 

  1. Preheat oven to 180 degrees C.
  2. Melt 2 tablespoons butter in a frypan over medium heat and saute the onions and mushrooms until tender. Mix in the wine and continue cooking about 5 minutes, until heated through.
  3. In a large bowl mix the Ranch dressing, garlic powder, oregano, Cajun seasoning and cayenne pepper. Stir the frypan mixture into the bowl. Mix in remaining 2 tablespoons butter, eggs and salada crumbs.
  4. Dip the chicken breasts in the Ranch dressing mixture to coat. Arrange chicken in a medium baking dish. Cover with the remaining dressing mixture.
  5. Bake 1 hour in the preheated oven or until chicken is no longer pink and juices run clear.

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