This is the time of year when many organizations, academic groups, and businesses have their spring banquets. Usually complete with recognitions, reports, and a chicken dinner. But how often have you had "another dry chicken dinner"?
A few weeks ago our UMW group served the Eureka Honors Dinner. It would be chicken. After some searching and trials I found a great recipe! Moist and tasty, plus easy to prepare. My family likes this when I serve it at home and we had many compliments on the Honors Dinner meal. I think you'll like this amazing baked chicken with creamy, cheesy Ranch topping.
Here's the home version:
RANCH CHEDDAR CHICKEN
(to serve 8)
Ingredients:
½ cup mayonnaise
½ cup shredded sharp cheddar cheese
1 (1-oz) package Ranch Seasoning and Salad Dressing mix
(I buy this
in a large jar. 1 package is equal to 3 tablespoons)
3 cloves garlic, minced
8 boneless, skinless chicken thighs (or breasts)
Kosher salt and freshly ground black pepper
(or
Monterey Chicken Seasoning)
⅓ cup Panko (Japanese-style breadcrumbs)
2 tablespoons chopped fresh parsley leaves
Directions:
1.
Preheat oven to 400 degrees F. Lightly oil a 9 x
13-inch baking dish or coat with nonstick spray.
2.
In a small bowl, whisk together mayonnaise,
cheese, Ranch Seasoning and garlic.
3.
Season chicken with salt and pepper. Place
chicken in a single layer onto the prepared baking dish and top with mayonnaise
mixture. Sprinkle with Panko.
4.
Place into oven and cook until completely cooked
through and golden brown on top, reaching an internal temperature of 175
degrees F., about 25-30 minutes.
5.
Serve immediately, garnished with parsley, if
desired.
Even on a white church plate, it looks good. 
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