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Chicken Helper Crispy Ranch Chicken
Chicken Helper Crispy Ranch Chicken
5.6 oz
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About
Details
Butter flavored mashed potatoes & seasoned crumb coating. Add chicken. The Red Spoon Promise: The Red Spoon is my promise of great taste, quality and convenience. This is a product you and your family will enjoy. I guarantee it. www.BettyCrocker.com. Exchanges: 1-1/2 starch, 3 lean meat, 2 fat. Carbohydrate Choices: 1-1/2. Visit HamburgerHelper.com for more fresh ideas! 100% recycled paperboard.
Ingredients
Potatoes*, Wheat Flour Bleached, Corn Starch, Salt, Maltodextrin, Monosodium Glutamate, Dextrose, Guar Gum, Polydextrose, Potassium Chloride, Sugar, Buttermilk*, Roasted Garlic*, Partially Hydrogenated Soybean And/or Cottonseed Oil, Butter (cream, Salt), Yeast, Spices, Natural And Artificial Flavor, Corn Syrup*, Mono And Diglycerides, Lactic Acid, Cheddar Cheese* (milk, Cheese Cultures, Salt, Enzymes), Sea Salt, Calcium Lactate, Citric Acid, Hydrolyzed Corn Protein, Parsley*, Silicon Dioxide (anticaking Agent), Onion*, Nonfat Milk, Yeast Extract, Artificial Color, Sodium Phosphate. Freshness Preserved By Sodium Acid Pyrophosphate, Sodium Bisulfite, Citric Acid
Directions
For Potatoes You Will Need: 1-1/2 cups water, 1/2 cup milk, 2 tbsp butter. For Chicken You Will Need: 1 lb uncooked boneless skinless chicken breasts, 1 tbsp milk, 2 tbsp butter, 2 tbsp vegetable oil. Success Tips: Start with completely thawed chicken. Cut chicken before preparing the potatoes. Adjust heat setting, cook times and amount of oil as needed. Potatoes: 1 - Heat water and butter to a rapid boil in 2-quart saucepan. Remove from heat. Stir in 1/2 cup milk and potatoes until well blended. Let stand 1 minute or until liquid is absorbed; whip vigorously with fork. Cover; set aside. Chicken: 2 - Cut each chicken breast into 3 to 5 slices, holding knife at an angle. (Slices should be about 1/2 inch thick). 3 - Coat, Place chicken in medium bowl. Add 1 tbsp milk to moisten. Add seasoned crumbs to coat chicken. 4 - Brown, Heat butter and oil in 10-inch nonstick skillet over medium heat until butter is melted. Carefully add chicken to hot butter and oil; cook 4 to 6 minutes or until golden brown. Reduce heat to medium-low. Turn chicken; cook 4 to 6 minutes longer or until golden brown and centers are no longer pink (165 degrees F). Serve with potatoes. Refrigerate leftovers. Add Your Own Twist: Stir 1/4 cup sour cream or 2 tablespoons bacon bits in the finished potatoes. For a fresh twist, top with a tablespoon of sliced green onions!
Warnings
Contains wheat, milk; May contain egg and soy ingredients
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 110
- Total Fat 0.5g1%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 580mg25%
- Total Carbohydrate 23g8%
- Dietary Fiber 2g7%
- Sugars 1g
- Protein 2g
Details
Butter flavored mashed potatoes & seasoned crumb coating. Add chicken. The Red Spoon Promise: The Red Spoon is my promise of great taste, quality and convenience. This is a product you and your family will enjoy. I guarantee it. www.BettyCrocker.com. Exchanges: 1-1/2 starch, 3 lean meat, 2 fat. Carbohydrate Choices: 1-1/2. Visit HamburgerHelper.com for more fresh ideas! 100% recycled paperboard.
Ingredients
Potatoes*, Wheat Flour Bleached, Corn Starch, Salt, Maltodextrin, Monosodium Glutamate, Dextrose, Guar Gum, Polydextrose, Potassium Chloride, Sugar, Buttermilk*, Roasted Garlic*, Partially Hydrogenated Soybean And/or Cottonseed Oil, Butter (cream, Salt), Yeast, Spices, Natural And Artificial Flavor, Corn Syrup*, Mono And Diglycerides, Lactic Acid, Cheddar Cheese* (milk, Cheese Cultures, Salt, Enzymes), Sea Salt, Calcium Lactate, Citric Acid, Hydrolyzed Corn Protein, Parsley*, Silicon Dioxide (anticaking Agent), Onion*, Nonfat Milk, Yeast Extract, Artificial Color, Sodium Phosphate. Freshness Preserved By Sodium Acid Pyrophosphate, Sodium Bisulfite, Citric Acid
Directions
For Potatoes You Will Need: 1-1/2 cups water, 1/2 cup milk, 2 tbsp butter. For Chicken You Will Need: 1 lb uncooked boneless skinless chicken breasts, 1 tbsp milk, 2 tbsp butter, 2 tbsp vegetable oil. Success Tips: Start with completely thawed chicken. Cut chicken before preparing the potatoes. Adjust heat setting, cook times and amount of oil as needed. Potatoes: 1 - Heat water and butter to a rapid boil in 2-quart saucepan. Remove from heat. Stir in 1/2 cup milk and potatoes until well blended. Let stand 1 minute or until liquid is absorbed; whip vigorously with fork. Cover; set aside. Chicken: 2 - Cut each chicken breast into 3 to 5 slices, holding knife at an angle. (Slices should be about 1/2 inch thick). 3 - Coat, Place chicken in medium bowl. Add 1 tbsp milk to moisten. Add seasoned crumbs to coat chicken. 4 - Brown, Heat butter and oil in 10-inch nonstick skillet over medium heat until butter is melted. Carefully add chicken to hot butter and oil; cook 4 to 6 minutes or until golden brown. Reduce heat to medium-low. Turn chicken; cook 4 to 6 minutes longer or until golden brown and centers are no longer pink (165 degrees F). Serve with potatoes. Refrigerate leftovers. Add Your Own Twist: Stir 1/4 cup sour cream or 2 tablespoons bacon bits in the finished potatoes. For a fresh twist, top with a tablespoon of sliced green onions!
Warnings
Contains wheat, milk; May contain egg and soy ingredients
Common questions
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