Whoo! It has been almost 2months! I can't believe it. It is funny how DO cooking has just become normal. I plan ahead, and it really doesn't feel like it takes extra time to cook anymore. It's just the way it is. I'm still loving to do it, and I know I get better every day! Today's recipe is one of my kid's favorites. I have been making it for years, but everyone agreed that last night it tasted even better than usual. Could it be the DO? That would be a very big YES!
Breaded Ranch Chicken
10" dutch oven
1/2 cup Italian bread crumbs
1/4 cup Parmesan cheese
1 1/2 Tbs. dry ranch dressing mix
4-6 boneless, skinless chicken breast halves
In a bowl, mix the bread crumbs, Parmesan and ranch dressing mix. Trim the chicken and roll in the crumb mixture. Place in your DO and bake at 350* for 30-40 minutes or until chicken juices run clear. For a 10" DO you would need 8 coals on the bottom and 12 on top. Serves 4-6.
The Finished Product
Yes...I scorched the bottom just a little. See, not every dish turns out perfect!
The Review
Is it just me, or does every meat dish in the DO turn out moist and juicy, even when it is a little burned? Seriously, this was the best this recipe has ever turned out as far as flavor. This is also the first time I have ever burned it. My kids loved it (again). I doubled this one and used a 14" DO. If I had a 16" oven I would use that to make this, then I might have enough for my 15 year old son! My kids like to dip it in BBQ sauce, but marinara would be good too. After making this last night, I remember why it is a family favorite! Grade: A.
Did you use a 10 or a 14. At the top of recipe you say 10, and then at bottom you say you used a 14. No big deal.
ReplyDeleteIf you are making the 4-6 breasts called for in the recipe use a 10". I have to double this (at least) for my big family, so I used a 14". Sorry for the confusion.
ReplyDeleteHey Toni, my kids loved this recipe growing up, too.
ReplyDeleteIf you don't have a larger oven, you can get around the space issue by creating a second tier in your oven using a cake rack and bolts to elevate it off the bottom. If you like, I have a picture I can send you to show what I mean.
I enjoy reading your blog every day. Keep up the good work!
Karen--I would love to see some pics. That is a great idea. My teenage boys eat like pigs and I can never make enough of this chicken. There is a link to my email on the top right!
ReplyDeleteThis is really great! And, I, particularly, don't think it looked too burned. Just more browned!
ReplyDeleteI think meats in the dutch oven are juicier because the heavy lid traps the moisture, steaming the food.
Oh! Another thought! This looks yummy as is, but it would also taste great with a cream or cheese sauce over it!
ReplyDeleteMark-You are the devil! I'm going to try that next time!
ReplyDeleteJust found your Blog, I love the idea, can't wait to see what's next. Sorry about being anonymous haven't figured out how to do the comment as part.
ReplyDeleteToni your chicken recipe is a great start for caccatori! to your recipe add:
ReplyDelete1 medium onion thinly sliced in wedges
1 medium bell pepper and
1 jar of a good marinara sauce.
place the chicken in the oiled DO, then sprinkle the peppers and onions over the chicken and top everything with the marinara sauce. Cover and bake as you directed in your recipe but ass another 30 minutes although true caccatori is cooked for 3 to 4 hours at about 275 to 300 degrees.
Made facsimily of this one tonight. Used Panko bread crumbs, and italian seasoning (didn't have italian bread crumbs). Also added a Tbs of powdered buttermilk to the batter, because I bought the wrong Ranch mix.
ReplyDeleteThe results were delicious. Again the boss (wife) liked it as well. A+