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Spicy Ranch Chicken

The sauce on this dish was actually really good but it almost took on a honey mustard taste rather than a ranch taste.  So if you aren’t a huge fan of honey mustard I probably wouldn’t give this one a try…
I served the chicken with roasted red potatoes and they were absolutely delicious dipped in the extra sauce!!

1 pound chicken tenderloins
2/3 cup ranch dressing
1/3 cup spicy brown mustard
3 tablespoons brown sugar

In a small bowl, combine the dressing, mustard and brown sugar.  Stir until most of the large clumps of sugar are broken apart.  Place your chicken in a gallon Ziploc bag and pour all but 1/2 cup of the dressing mix over the chicken.  Seal the bag and gently toss to coat the chicken.  Place in the refrigerator and allow the chicken to marinate for 4-5 hours or up to overnight.

Cook chicken in a non-stick skillet over medium high heat until done – chicken is no longer pink and juices run clear.  The outside of the chicken will be well browned.

Serve chicken with reserved 1/2 cup dressing mix as dipping sauce.*

*Optional – While the chicken is cooking heat the reserved 1/2 cup of dressing mix in a small saucepan over low heat, stirring occasionally.  Spoon over cooked chicken.



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