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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