Description
I found this in the coupon section of the sunday paper. If you love mustard and ranch, this is for you! The brown sugar adds a sweet little kick. Our kids can't get enough of it, even when we serve it with veggies and rice as a "stir-fry"! I've included the instructions on how to make baked chicken breast. Stir-fry instructions are included below the full breast instructions. I've made it both ways and it's fantastic! (i've also used fat-free, light and full fat ranch and splenda brown sugar i couldn't tell the difference.)
Ingredients
- Ranch Dressing
- Yellow Mustard
- Light Brown Sugar
- Boneless Skinless Chicken Breasts
Instructions
- Mix ranch, mustard and brown sugar
- Reserve 1 / 2 c of sauce
- With the reserved 1 / 2 c sauce, heat in a saucepan over medium heat, stirring slowly, but constantly until it starts to get bubbly
- Remove from heat
- Coat chicken with remaining, uncooked sauce in a 3 qt baking dish
- Bake chicken at 350 for 30 minutes or until juices are no longer pink
- Serve with cooked sauce
- Stir fry instructions:
- Mix the sauce ingredients the same but do not heat them
- Dice 4 chicken breasts and cook in olive oil over medium heat until no longer pink
- Add the sauce and heat until bubbly
- Serve over already cooked veggies and rice