Piquant Baked Chicken

    1 hour 25 minutes

    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.

    25 people made this

    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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    Reviews in English (16)


    I wanted to make a decent dinner but I was low on ingredients. I took a quick look around the kitchen, came back and plugged in some ingredients, and up this popped. To be honest, I didn't have mushrooms and I didn't have white wine. I went ahead and just doubled the onions and used red wine instead(I know). When everything was mixed together before baking I was a little worried that my "batter" mixture was like dipping the chicken in oatmeal. However, I shrugged off the texture and gave it a go. I was actually pleasantly surprised. It bakes up like a casserole and is excellent over rice. The chicken came out moist and the sauce was more like a tangy stuffing with all the crushed cracker. One addition made a big difference. Before I put the "casserole" in the oven I crushed half another packet of crackers over the top. At first I thought I made a mistake because these seemed to burn, but in the end it actually added a good crunch.  -  05 Dec 2008  (Review from Allrecipes USA and Canada)


    I made some changes. I can't have spices so I left off the cajun season and ground cayenne pepper. I didn't have any mushrooms so they were left off too. But the chicken came out DELICIOUS. I agree about cutting down on the butter and I would maybe add more cracker crumbs to make it a little crispier. The sauce that it makes is wonderful. My daughter who eats like a bird, had two helpings. I served it with rice.  -  17 Apr 2004  (Review from Allrecipes USA and Canada)


    I fixed Eric's baked chicken last night and my family told me it was the "best" chicken dish they've ever had and that I could fix it again anytime! And to top it off, it was EASY!!  -  16 Apr 2004  (Review from Allrecipes USA and Canada)