COOL RANCH CHICKEN RECIPES

Steps:

• Preheat oven to 350 degrees F. As it heats, fill a food processor with Doritos. Put on the lid and pulse until you have a fine crumble. If you don't have a food processor, place them in a gallon-sized resealable plastic bag and smash until they're dust, basically. Once you have about 1 1/2 cups of crumbled Doritos, pour them into a shallow bowl. In a second shallow bowl, crack two eggs and beat them with a fork until thoroughly combined. In a third shallow bowl, combine flour, salt and pepper. Set all three bowls in a row, starting with flour mixture, then egg mixture, then crushed Doritos. Place them next to a baking sheet (it will all make sense soon, promise). Cut chicken breasts into strips. Dip each strip into the flour mixture, then the egg mixture, then the Doritos, then place them about an inch apart on a baking sheet (ideally lined with parchment paper for easy cleanup afterward). Bake chicken tenders for 30-35 minutes, or until the juices run clear when pierced with a fork. If you cut a chicken strip in half, the inside should be entirely white.

Steps:

• Preheat oven to 350°F. Working with one chicken cutlet at a time, seal chicken cutlet between two pieces of plastic wrap and gently pound the cutlet until it’s an even thickness (about 1/4-inch).
• Take the top layer of plastic wrap off and add a slice of ham and grated cheese to the chicken cutlet. Tuck the ends in a bit and roll the chicken cutlet up to form a tight cylinder. Wrap chicken in bottom plastic wrap piece and press it tightly together. Repeat with other three cutlets.
• Prepare breading ingredients by mixing together flour, salt, and pepper, whisking eggs, and crushing Cool Ranch™ chips.
• Unwrap chicken pieces and dredge in flour, followed by egg, and lastly the Cool Ranch™ crumbles. Pack them on tight so the entire chicken piece is coated. Place finished chicken cordon bleu in a baking dish. Repeat with other pieces.
• Bake chicken cordon bleu for 30 minutes. A meat thermometer should read 165°F in the thickest part of the chicken. Let cordon bleu chicken cool for a few minutes and slice into rounds with a serrated knife. Serve immediately!