INGREDIENTS:
1 pound chicken tenderloins
2/3 cup ranch dressing
1/3 cup spicy brown mustard
3 tablespoons brown sugar
LETS COOK:
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.
RECIPE INSPIRED BY: French’s
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