Buffalo Chicken & Ranch Dressing
with Broccoli & Garlic-Herb Bread
Details
Breadcrumbs, melty cheese, mayo, and spicy buffalo sauce create a decadent topping for tender chicken breasts, which bake until crispy in our recyclable tin. Cooling ranch is the perfect drizzle on top.
Ingredients
2 each
Boneless, Skinless Chicken Breasts
8 oz
Broccoli Florets
1 each
Small Baguettes
3 tbsp
Ranch Dressing
4 tbsp
Buffalo Sauce
2 oz
Shredded Cheddar & Monterey Jack Cheese Blend
¼ cup
Panko Breadcrumbs
1 oz
Garlic & Herb Flavored Butter
2 tbsp
Mayonnaise
1 each
Single-Use Aluminum Tray
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients
Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the fresh produce. Add the broccoli to the tray(s). Drizzle with olive oil; season with salt and pepper. Toss to thoroughly coat; arrange in an even layer on one side of the tray(s). In a bowl, combine the breadcrumbs, cheddar and monterey jack, mayonnaise, and as much of buffalo sauce as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper if desired. Stir to combine.
step 2
Bake the chicken & broccoli
Pat the chicken dry with paper towels. Season with salt and pepper on both sides. Transfer to the other side of the tray(s). Evenly top with the cheesy breadcrumb mixture. Bake, uncovered, 20 to 22 minutes, or until the broccoli is browned and tender when pierced with a fork and the chicken is cooked through. Remove from the oven.
The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
step 3
Make the garlic-herb bread & serve your dish
Once the chicken has baked about 10 minutes, halve the baguette(s) lengthwise. Place directly onto an oven rack; bake 5 to 7 minutes, or until toasted. Transfer to a work surface. Evenly spread the softened butter onto the cut sides. Serve the baked chicken and broccoli with the garlic-herb bread. Drizzle the chicken with the ranch dressing. Enjoy!
Ingredients
2 each
Boneless, Skinless Chicken Breasts
8 oz
Broccoli Florets
1 each
Small Baguettes
3 tbsp
Ranch Dressing
4 tbsp
Buffalo Sauce
2 oz
Shredded Cheddar & Monterey Jack Cheese Blend
¼ cup
Panko Breadcrumbs
1 oz
Garlic & Herb Flavored Butter
2 tbsp
Mayonnaise
1 each
Single-Use Aluminum Tray
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients
Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the fresh produce. Add the broccoli to the tray(s). Drizzle with olive oil; season with salt and pepper. Toss to thoroughly coat; arrange in an even layer on one side of the tray(s). In a bowl, combine the breadcrumbs, cheddar and monterey jack, mayonnaise, and as much of buffalo sauce as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper if desired. Stir to combine.
step 2
Bake the chicken & broccoli
Pat the chicken dry with paper towels. Season with salt and pepper on both sides. Transfer to the other side of the tray(s). Evenly top with the cheesy breadcrumb mixture. Bake, uncovered, 20 to 22 minutes, or until the broccoli is browned and tender when pierced with a fork and the chicken is cooked through. Remove from the oven.
The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
step 3
Make the garlic-herb bread & serve your dish
Once the chicken has baked about 10 minutes, halve the baguette(s) lengthwise. Place directly onto an oven rack; bake 5 to 7 minutes, or until toasted. Transfer to a work surface. Evenly spread the softened butter onto the cut sides. Serve the baked chicken and broccoli with the garlic-herb bread. Drizzle the chicken with the ranch dressing. Enjoy!
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