HIDDEN VALLEY CHEESY RANCH CHICKEN RECIPES

Steps:

• Preheat oven to 375°F. Line 2 baking sheets with parchment paper.

• Unroll dough and separate into 16 pieces. Cut cheese slices in half.

• For each crescent, place a half slice of cheese on top of the widest end of the dough, along with some chicken and a few leaves of spinach, and roll up. Set the crescents about 1 inch apart on the prepared baking sheets.

• In a small bowl, combine the melted butter with the seasoning mix. Brush each crescent with melted butter mixture and bake about 20 minutes or until golden brown and cooked through; serve warm or room temperature.

Steps:

• Preheat oven to 350°F.
• Heat oil in a large (12 inch) and deep skillet over medium high heat.
• Season chicken on each side with salt and pepper to taste.

• Place chicken skin side down in the skillet and cook each side for 5 minutes. Brush each side with BBQ sauce while the other side cooks. Place chicken on a plate and set aside.

• Add corn and beans to the empty skillet (leaving the leftover oil in the skillet is fine) and allow to grill for 2–3 minutes. Add in the cilantro, dressing and lime juice and stir to combine.

• Pour in the rice and stir to allow the rice to be coated in the ranch/oil mixture. Add the broth, water, and salt and pepper to taste. Stir to combine. Place chicken back into the skillet as shown above. They will be about half way covered in the liquid. No need to stir, just set them right on top.
• Cover and cook for 30 minutes.
• Remove from the oven and sprinkle with the cheese and tomatoes. Return to the oven for 5–10 more minutes or until cheese is fully melted and chicken is cooked through.
• Garnish with more cilantro, green onion and avocado if desired. Enjoy!