My 7-year-old nephew loooooves to cook. He is an expert smoothie maker and he has wonderful food presentation skills. He is also a BIG fan of cooking shows on TV. He has picked up a pretty impressive amount of knowledge about cooking terms and concepts. I’m really interested to see if this cooking interest continues. With this head start he could be a great chef by the time he reaches adulthood!
Yesterday my little chef went to Walmart with me to pick up some ingredients and then helped to create this yummy Crispy Garlic Ranch Chicken recipe along with a side of Garlic Ranch Potatoes and Peppers. He is actually very good at (and careful about) cutting vegetables and handled all of that, which is really the most time-consuming part of either recipe.
My nephew obviously enjoyed this cooking experience because my sister texted me this message late last night:
Crispy Garlic Ranch Chicken Recipe
Cut chicken into “chicken tender sized” pieces. Place in a bowl with Hidden Valley Ranch and mix well. Let sit at least an hour, but the longer the better (preferably overnight).
Preheat oven to 375 degrees.
Place panko crumbs in a shallow bowl and stir in paprika, salt and pepper.
One by one, place the chicken pieces in the crumbs to coat both sides. Place on a greased baking rack.
Bake approximately one hour or until cooked through and golden, turning once.
We made the potatoes recipe at the same time. To save space in the oven I placed the rack with chicken right on top of the pan with the potatoes. That’s what turned it into the “fancy pan”.
Garlic Ranch Potatoes and Peppers Recipe
1.5 pounds young red potatoes
1/3 cup Hidden Valley Ranch Roasted Garlic
1/2 medium onion
1/2 red pepper
1/2 green pepper
salt and pepper
1 Tbsp fresh cilantro, chopped (optional)
Preheat oven to 375 degrees. Generously coat the bottom and sides of a 9×13 baking dish with olive oil. Quarter the potatoes and slice the onion and peppers. Mix potatoes and veggies with Hidden Valley Ranch and the salt and pepper and cilantro if using. Pour into pan. Bake approximately one hour or until potatoes are tender and starting to brown.
Coupon: Are you ready to make your own? You can find Hidden Valley Ranch in the salad dressing aisle of your local Walmart. You can also save $1 on your next purchase of Hidden Valley Ranch with this printable coupon:
- 1.5 pounds boneless, skinless chicken breast
- 1 cup Hidden Valley Ranch Roasted Garlic
- 2 cups panko crumbs
- 1 tsp paprika
- salt and pepper
- Cut chicken into “chicken tender sized” pieces.
- Place in a bowl with Hidden Valley Ranch and mix well.
- Let sit at least an hour, but the longer the better (preferably overnight).
- Preheat oven to 375 degrees.
- Place panko crumbs in a shallow bowl and stir in paprika, salt and pepper.
- One by one, place the chicken pieces in the crumbs to coat both sides.
- Place on a greased baking rack.
- Bake approximately one hour or until cooked through and golden, turning once.
Amount Per Serving: Calories: 755 Total Fat: 36g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 26g Cholesterol: 160mg Sodium: 1136mg Carbohydrates: 43g Net Carbohydrates: 0g Fiber: 3g Sugar: 6g Sugar Alcohols: 0g Protein: 61g