OVEN SAFE PAN RECIPES

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OVEN BAKED PAN FRIED CHICKEN | HIDDEN VALLEY® RANCH



Oven Baked Pan Fried Chicken | Hidden Valley® Ranch image

Oven Baked Pan Fried Chicken

Provided by Hidden Valley

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 5

4 chicken breasts
1 1-ounce packet Hidden Valley Original Ranch Seasoning, Salad Dressing and Recipe Mix Packet
2 tablespoons olive oil
¾ cup chicken broth
2 tablespoons unsalted butter

Steps:

  • Preheat the oven to 425°F.
  • Season the chicken with 2 teaspoons of the Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix Packet.
  • Heat the oil in a large, ovenproof frying pan (preferably nonstick) over medium-high heat.
  • Add the chicken and sauté until browned, about 5 minutes, then turn the chicken over and sauté for one minute. Add the chicken broth, butter and remaining seasoning mix, and bring to a boil, stirring gently to combine.
  • Transfer the whole pan to the oven and roast until the chicken is cooked through, about 15 minutes. Baste twice throughout cooking with the seasoned broth.
  • Serve warm with any remaining sauce on the side.

Nutrition Facts : Calories 392

OVEN BAKED JAMBALAYA RECIPE | ALLRECIPES



Oven Baked Jambalaya Recipe | Allrecipes image

Impress your family and friends when you serve this classic and flavorful Creole dish and best of all, it's easily made in the oven. I brought a huge roaster pan full to a neighborhood fish fry and needless to say, there were no leftovers. Follow the link for the Creole Seasoning Blend, and make your very own seasoning!

Provided by JOSLYN

Categories     Jambalaya

Total Time 2 hours 45 minutes

Prep Time 45 minutes

Cook Time 2 hours 0 minutes

Yield 16 servings

Number Of Ingredients 16

½ cup butter
1 large onion, diced
1 large green bell pepper, chopped
4 stalks celery, chopped
4 cloves garlic, minced
1 (6 ounce) can tomato paste
3 leaf (blank)s bay leaves
3 tablespoons Creole seasoning blend (such as the one linked in the footnote)
4 teaspoons Worcestershire sauce
2 (28 ounce) cans whole peeled tomatoes
7 cups chicken stock
3 cups chopped cooked ham
3 cups cooked andouille sausage, sliced
3 cups cooked chicken, cut into bite-sized pieces
3 cups frozen cooked shrimp
4 cups uncooked long-grain white rice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt butter in large stock pot. Saute onion, green pepper, celery and garlic until tender, being careful not to burn the garlic. Add tomato paste and cook to brown slightly, stirring constantly. Stir in bay leaves, Creole seasoning blend and Worcestershire sauce. Pour into a large roasting pan. Squeeze tomatoes to break up into pieces, and add to mixture in pan. Stir in juice from tomatoes, chicken stock, ham, sausage, chicken, shrimp and rice. Mix well. Cover tightly with aluminum foil.
  • Bake in preheated oven for 1 1/2 hours, stirring once halfway through baking time. Remove bay leaves before serving.

Nutrition Facts : Calories 541.1 calories, CarbohydrateContent 47.6 g, CholesterolContent 124.7 mg, FatContent 25.8 g, FiberContent 2.6 g, ProteinContent 28.5 g, SaturatedFatContent 10.1 g, SodiumContent 1857.9 mg, SugarContent 5.3 g

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