Okay then, it turns out that today is a very special National Day here in America. It’s National Kitchen Klutzes of America Day. Yep, that one day each year when we tip our hats to all the Kitchen Klutzes of America wherever you might be. I know you know who you are. Why? I’m one, too.
When I’m wielding a sharp kitchen knife, you better stay out of my way. When a hot pan needs to be moved, look out fingertips, here I come! I have more scars than I can shake a stick at – and what does that mean – shake a stick at? Anyway, we keep a first-aid kit close at hand. Hubby was very hesitant when I asked for razor-sharp professional knives one Mother’s Day. I’ll admit, after I got them, I just liked to take out my bag, open it up and look like a pro without actually using them. They scared me. But I got over it. When I was recovering from open heart surgery and on heavy doses of blood thinners, those knives made me nervous all over again. I decided to pack away the really dangerous knives for a while. Okay, I’m not a total klutz, but when the Klutz in me comes out, I don’t mess around. So I thought I’d share a recipe today that is pretty much Klutz-Proof.
Ranch Style Chicken Breast
2 Tablespoons olive oil
1 oz Ranch Dressing Mix (dry)
1/3 cup seasoned breadcrumbs
4 pieces boneless, skinless chicken breast or thighs (about 2 pounds)
1/2 cup ranch dressing
Heat oil in a large skillet over medium-high heat.
While the oil is heating, empty the dry ranch dressing mix into a zip-lock bag. Add breadcrumbs and shake to mix well. Empty the seasoned breadcrumbs into a shallow dish or pie pan. Set aside.
Pour ranch dressing into a cup. Brush chicken breast on both sides with dressing, then roll in the breadcrumbs to coat well.
Lower heat under skillet to medium. Cook breaded chicken in oil for 15-20 minutes, turning once until chicken is golden brown and no longer pink in the center.
This is awesome with corn on the cob and a simple wedge salad. Oh yeah!