Fried Pickle Ranch Chicken
Tangy Coleslaw
Wine Recommendation
19 Crimes Hard Chardonnay
Ingredients
- 1½ lb boneless, skinless chicken breasts
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp olive oil
- 6 oz cream cheese, softened
- ¾ cup sour cream
- ¾ cup chopped dill pickles
- 2 Tbsp lemon juice
- 2 Tbsp Ranch dressing mix
- 2 Tbsp chopped fresh dill
- ½ tsp onion powder
- ½ cup panko breadcrumbs
Instructions
- Preheat oven 450°F. Sprinkle chicken with salt and pepper. Cook chicken in hot oil in a large skillet over medium-high heat 5 minutes per side or until browned. Transfer chicken to a greased 13- x 9-inch baking dish.
- Combine cream cheese, sour cream, pickles, lemon juice, Ranch mix, dill, and onion powder in a bowl. Spread cream cheese mixture over chicken; sprinkle with breadcrumbs. Bake 5 minutes or until breadcrumbs are toasted and chicken is done.
Side Dish Ingredients
- 3 Tbsp apple cider vinegar
- 2 Tbsp olive oil
- 2 Tbsp mayonnaise
- 1 Tbsp Dijon mustard
- 1 Tbsp honey
- 1 (16-oz) pkg tricolor coleslaw
Side Dish Instructions
- Whisk together vinegar, oil, mayonnaise, mustard, and honey in a large bowl. Add slaw; toss. Chill until ready to serve.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
373
|
102
|
475
|
| Fat (g) | 22 | 8 | 30 |
| Sat. Fat (g) | 10 | 1 | 11 |
| Protein (g) | 29 | 1 | 30 |
| Carb (g) | 12 | 7 | 19 |
| Fiber (g) | 0 | 2 | 2 |
| Sodium (mg) | 787 | 107 | 894 |
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