Buffalo Ranch Chicken Breast. Three pounds of chicken breast was way too much for us. I used two pounds and still have too much leftover. I used the whole bottle of Franks Red Hot and one packet of dry Hidden Valley Ranch.

Place the chicken in the prepared baking dish and brush heavily with the buffalo sauce. Sprinkle with freshly chopped parsley and drizzle with ranch or blue cheese dressing before serving. The chicken is marinated in a combination of buffalo wing sauce, ranch dressing, Worcestershire sauce and garlic. You can cook Buffalo Ranch Chicken Breast using 6 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Buffalo Ranch Chicken Breast

It's 6 of Lean chicken breast.
Prepare 2 of Chicken broth boullion cubes.
It's 1 of Ranch dip packet.
You need 16 oz of Bottle of Buffalo Wing Sauce.
You need 1 tsp of onion powder.
You need 1 tsp of garlic powder.

You can use this on chicken breasts or chicken tenders. I like to let the chicken hang out in the marinade overnight for maximum flavor. Place chicken breasts into a Glad® gallon bag and pound until they are ¾ of an inch thick (optional). Place the chicken breasts in a baking dish to fit.

Buffalo Ranch Chicken Breast instructions

Wash chicken breast and lay them flat in oven pan. Add enough water to almost cover top of the chicken breast..
Add bouillon cubes, onion powder and garlic powder. Cover with tin foil. Put in the oven at 400°F for 30 minutes..
When the chicken breast is tender, drain the water and add the ranch packet and buffalo wing sauce..
Place in oven for 20 minutes then enjoy!.

Brush with the melted butter or olive oil on both sides. Mix the almond flour with the ranch seasoning and spread onto a plate or shallow bowl. Season the eggs with salt and pepper and place into another shallow bowl. Dip each tender into the egg wash and shake off excess; then press into the seasoned almond flour, making sure the. Evenly sprinkle Colby-Monterey Jack cheese over dip.