Eric's Baked Chicken

Eric's Baked Chicken

16 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    1 h 10 m
  • Ready In

    1 h 25 m
JUICY1492
Recipe by  JUICY1492

“Boneless chicken breasts are smothered in a seasoned Ranch and vegetable mixture.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Melt 2 tablespoons butter in a skillet over medium heat, and saute the onions and mushrooms until tender. Mix in the wine, and continue cooking about 5 minutes, until heated through.
  3. In a large bowl, mix the Ranch dressing, garlic powder, oregano, Cajun seasoning, and cayenne pepper. Stir the skillet mixture into the bowl. Mix in remaining 2 tablespoons butter, eggs, and crackers.
  4. Dip the chicken breasts in the Ranch dressing mixture to coat. Arrange chicken in a medium baking dish. Cover with the remaining dressing mixture.
  5. Bake 1 hour in the preheated oven, or until chicken is no longer pink and juices run clear.

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Reviews (16)

Rate This Recipe
Laserwolf
8

Laserwolf

I wanted to make a decent dinner but I was low on ingredients. I took a quick look around the kitchen, came back and plugged in some ingredients, and up this popped. To be honest, I didn't have mushrooms and I didn't have white wine. I went ahead and just doubled the onions and used red wine instead(I know). When everything was mixed together before baking I was a little worried that my "batter" mixture was like dipping the chicken in oatmeal. However, I shrugged off the texture and gave it a go. I was actually pleasantly surprised. It bakes up like a casserole and is excellent over rice. The chicken came out moist and the sauce was more like a tangy stuffing with all the crushed cracker. One addition made a big difference. Before I put the "casserole" in the oven I crushed half another packet of crackers over the top. At first I thought I made a mistake because these seemed to burn, but in the end it actually added a good crunch.

Cherylnana
8

Cherylnana

I made some changes. I can't have spices so I left off the cajun season and ground cayenne pepper. I didn't have any mushrooms so they were left off too. But the chicken came out DELICIOUS. I agree about cutting down on the butter and I would maybe add more cracker crumbs to make it a little crispier. The sauce that it makes is wonderful. My daughter who eats like a bird, had two helpings. I served it with rice.

TRINVICK
5

TRINVICK

I fixed Eric's baked chicken last night and my family told me it was the "best" chicken dish they've ever had and that I could fix it again anytime! And to top it off, it was EASY!!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 720 cal
  • 36%
  • Fat
  • 58.3 g
  • 90%
  • Carbs
  • 14.5 g
  • 5%
  • Protein
  • 29.9 g
  • 60%
  • Cholesterol
  • 186 mg
  • 62%
  • Sodium
  • 1261 mg
  • 50%

Based on a 2,000 calorie diet

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