When a Conversation Beomes a Recipe

I’m fortunate that I work with a lot of foodies in my department. My co-worker, Eric, is the most intense when it comes to all things culinary. But, Katilee, who is a mom of two girls, throws out some good ideas here and there. Last week, we were just throwing out ideas, talking about dinners in general. And then, like the development of most ideas, the “What-if” scenarios started. From those back and forth ideas came my dinner for tonight.

Baked Ranch and Cheez-It Crusted Chicken.

2 chicken breasts, fully thawed, pounded to approximately half an inch, thoroughly dried
2 cups ranch dressing
3 cups of Cheez-it or other baked cheese cracker, well crushed but some pieces can remain
salt and pepper

Preheat oven to 375 degrees. Spray a 13X9 baking dish with oil spray.

The chicken breasts are liberally sprinkled with salt and pepper. Each is placed into a shallow dish with the ranch dressing until coated. Then dredge the chicken breast in the crushed Cheez-its. Place in baking dish and bake for 45 minutes. Turn off oven but keep chicken in for another 10 minutes.

The slow cooking keeps the chicken tender; the ranch dressing makes it moist; and the Cheez-its add an additional flavor that you weren’t expecting.

I have taken existing recipes and altered them to my satisfaction. But somehow this one stands out. Because it all came from tossing around a few ideas at work. (And, yes, we DO get our work done.)

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8 Comments

  1. myrickeaton said,

    May 31, 2012 at 10:26 am

    A great blog post, H.B., with a recipe even a domestically impaired cook like myself might be able to handle.

    Bonnie Myrick Eaton
    Keyhole Conversations

    Like

    • H.B. Berlow said,

      May 31, 2012 at 7:35 pm

      But, wait, Ms. Eaton. You’ll get to experience a cooking demonstration…live.

      Like

  2. Sharyl Friebus said,

    May 31, 2012 at 11:50 am

    I will definitely be making this one! Sounds delicious (and easy)! Sharyl

    Like

    • H.B. Berlow said,

      May 31, 2012 at 7:36 pm

      This is quite possibly the first time you have acquired a recipe from me in this fashion.

      Like

      • Sharyl Friebus said,

        June 4, 2012 at 7:23 pm

        Okay I made this recipe for the family tonight and we all loved it!! I received many compliments and gave you and your foodies the credit. Thanks for yet another wonderful recipe to add to my list of favorites! Sharyl

        Like

  3. H.B. Berlow said,

    June 4, 2012 at 7:30 pm

    One of the “foodies” suggested Southwestern Ranch dressing and Tabasco flavored Cheez-It. All you do is start with the base on a good recipe and change to fit your needs. I’m glad you liked it.

    Like

  4. Valerie Del Signore said,

    June 5, 2012 at 9:53 am

    This recipe also works well with porkchops. Made them last night…yummy!! Have been “experimenting” with various recipes for many years. Amazing what creative dishes one can whip up…

    Like

    • H.B. Berlow said,

      June 5, 2012 at 7:46 pm

      This has been a trend with this post. People taking it in a slightly different direction, making it their own, as they should. Your variation is making my mouth water. Keep “experimenting”; it is one of the joys of cooking.

      Like


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