Schools reopen only next month and here we are in the midst of our long summer holidays of almost 60 days!! Now that’s real long!! And given the scorching, sweltering, sizzling heat every day this whole time, the afternoons are best spent indoors to beat the weather.
So other than the times we venture out to museums and the science park, the afternoons are at home; full of board games, videos, quizzes, painting and art, designing (anything across the broad spectrum of outfits to space crafts!), karaoke, gardening and some happening culinary sessions.
The culinary sessions need to be uncomplicated yet fascinating enough to hold the interest of my 10-year olds, occasionally along with a friend or two of the same age group. The sessions that started with how to make tea and coffee and instant noodles in the microwave, we have come quite a way so far having dished out a variety of wonders in the kitchen ranging from ice creams, cola floats, fruit slushes to grill chicken sandwiches, egg muffins, olive n spinach pizza, cookies and brownies and wedges and a variety of other simple bakes and grills.
The most rocking kitchen session yet was the one when we dished out a really very creative, easy and yet super duper yummy Baked Chicken Ranch Style.
It is so easy to make that the kids were able to handle the entire process by themselves; me only stepping in to check the oven whether the chicken were cooked and to take the baking dish out.
So guys, here’s presenting you the Crunchy Baked Chicken Ranch style, which literally gets ready in minutes….
To get going you need,
2 Boneless Chicken breasts cut into large chunks
4 tbsp Ranch Salad Dressing
1 tbsp Mix Italian Seasoning powder
1 tsp garlic paste or garlic powder
100 gm Breakfast cornflakes; hand crushed
In a large mixing bowl, add the crushed cornflakes, the Italian seasoning and garlic powder and mix well.
Pre-heat the oven at 200 degrees Celsius. Grease a baking sheet with olive oil.
Take the ranch dressing in a deep serving plate. One by one, take the chicken chunks and dip into the ranch dressing to cover fully, roll into the cornflakes mixture to coat properly and place on the baking sheet.
Bake in the oven for 25-30 minutes till the chicken is well done. Do a toothpick or fork test to check if the chicken is cooked.
Serve it with your favourite dip – a Salsa or a garlic mayo or a sour cream cheese dip.
This quick, ‘low on effort’ dish that tastes heavenly has been such a motivational high point in my kids’ culinary fiesta this summer. Their confidence levels in the kitchen went soaring when the results of this particular kitchen endeavour were sampled by the household and was found to be exceptionally delectable.
Actually this one here is such a versatile preparation that it can also spice up your dinner menu exponentially. And it’s a great way to get through the “I am too bored to cook” day when you can serve this simple yet delightful and stylish dish alongside a quick soup and garlic bread. Go ahead, relax for the day and yet appease your palates cowboy style!