Nashville Chicken with Bacon Ranch Green Beans
Savor our Nashville Chicken, featuring customizable spice levels and a delectable maple glaze, paired with Bacon Ranch Green Beans.
Medium Prep time: 25-30 min.
Medium Instructions
Thaw in refrigerator.
*Prepare Bacon Ranch Green Beans per separate cooking instructions provided.
1.In a med. large saute pan, add 3-4 Tbsp. of canola/vegetable oil. Heat for 3-5 min. over med. high heat until oil is hot.
2.While oil is heating, add 1/4 tsp. kosher salt and desired amount of cayenne pepper to dredging mixture. Reserve any remaining cayenne pepper to use in step 5.
3.Remove chicken breasts from buttermilk and add to bag with flour. Discard buttermilk. Seal bag and shake vigorously to evenly coat chicken breasts.
4.Shake excess dredging mixture off chicken and brown one to two chicken breasts at a time. Cook each side for 5-6 min., until chicken is golden brown (internal temp. 165°F).
5.While chicken cooks, place maple glaze mixture in a large mixing bowl and add desired amount of cayenne pepper and stir.
6.After cooking, use tongs to transfer chicken into the glaze and toss to coat. Allow any excess glaze to drip off before plating the chicken.
7.Serve with Bacon Ranch Green Beans.
Medium Air Fryer Instructions
Thaw in the refrigerator.
*Prepare Bacon Ranch Green Beans per separate cooking instructions provided.
1.Preheat air fryer to 375°F and lightly spray basket with oil.
2.Add 1/4 tsp. kosher salt and desired amount of cayenne pepper to the dredging mixture. Remove chicken breasts from buttermilk, add to bag with dredging mixture, seal bag, and shake vigorously to coat chicken breasts evenly. Shake excess mixture off the chicken.
3.Add chicken breasts to air fryer and spray top with oil spray. Cook for 10 min., flip and spray the other side with oil, then continue cooking for an additional 5 min. The chicken should be golden brown (internal temp. 165°F).
4.While the chicken cooks, place the maple glaze mixture in a large mixing bowl and add the desired amount of cayenne and stir to combine, then set aside.
5.Using tongs, immediately place cooked chicken in the glaze and toss to coat, remove from the glaze and let excess glaze drip off before plating chicken. Serve with Bacon Ranch Green Beans.
Large Prep time: 25-30 min.
Large Instructions
Thaw in refrigerator.
*Prepare Bacon Ranch Green Beans per separate cooking instructions provided.
1.In a med. large saute pan, add 4-6 Tbsp. of canola/vegetable oil. Heat for 3-5 min. over med. high heat until oil is hot.
2.While oil is heating, add 1/2 tsp. kosher salt and desired amount of cayenne pepper to dredging mixture. Reserve any remaining cayenne pepper to use in step 5.
3.Remove chicken breasts from buttermilk and add to bag with flour. Discard buttermilk. Seal bag and shake vigorously to evenly coat chicken breasts.
4.Shake excess dredging mixture off chicken and brown one to two chicken breasts at a time. Cook each side for 5-6 min., until chicken is golden brown (internal temp. 165°F).
5.While chicken cooks, place maple glaze mixture in a large mixing bowl and add desired amount of cayenne pepper and stir.
6.After cooking, use tongs to transfer chicken into the glaze and toss to coat. Allow any excess glaze to drip off before plating the chicken.
7.Serve with Bacon Ranch Green Beans.
Large Air Fryer Instructions
Thaw in the refrigerator.
*Prepare Bacon Ranch Green Beans per separate cooking instructions provided.
1.Preheat air fryer to 375°F and lightly spray basket with oil.
2.Add 1/2 tsp. kosher salt and desired amount of cayenne pepper to the dredging mixture. Remove chicken breasts from buttermilk, add to bag with dredging mixture, seal bag, and shake vigorously to coat chicken evenly. Shake excess mixture off the chicken.
3.Add chicken breasts to air fryer and spray top with oil spray. Cook for 10 min., flip and spray the other side with spray, then continue cooking for an additional 5 min. The chicken should be golden brown (internal temp. 165°F).
4.While the chicken cooks, place the maple glaze mixture in a large mixing bowl and add the desired amount of cayenne pepper and stir to combine, then set aside.
5.Using tongs, immediately place cooked chicken in the glaze and toss to coat, remove from the glaze and let excess glaze drip off before plating chicken. Serve with Bacon Ranch Green Beans.
Serving Suggestion
Dream Dinners Garlic Bread
| Nutrition Facts | |
|---|---|
|
Serving size
1 breast & 4 oz. beans (332g)
|
|
|
Amount per serving
Calories
537
|
|
| % Daily Value* | |
|
Total Fat
12g
|
15% |
|
Saturated Fat
5g
|
25% |
|
Trans Fat
<1g
|
|
|
Sodium
627mg
|
27% |
|
Cholesterol
117mg
|
39% |
|
Total Carbohydrates
58g
|
21% |
|
Dietary Fiber
5g
|
18% |
|
Total Sugars
9g
|
|
|
Includes 0g Added Sugars
|
|
|
Protein
49g
|
98% |
|
Vitamin D
<1mcg
|
5% |
|
Calcium
112mg
|
9% |
|
Iron
5mg
|
28% |
|
Potassium
1484mg
|
32% |
| * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
Contains: Milk; Wheat
May Contain: Milk, Eggs, Fish, Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Ingredients: CHICKEN BRST BL/SL: Boneless, Skinless Chicken Breast Filets With Rib Meat, Up to 15% of a Water and Sea Salt Solution, FLOUR ALL PURPOSE HOTEL & REST: Bleached Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid, BUTTERMILK 1% HALF GALLON: Cultured low fat milk, nonfat milk, sodium citrate, vitamin A palmitate. CONTAINS: Milk, SYRUP PANCAKE & WAFFLE: Corn Syrup, Water, Contains 2% Or Less Of Salt, Preservatives - Potassium Sorbate, Sodium Benzoate And Benzoic Acid, Cellulose Gum, Caramel Color, Sodium Hexametaphosphate, Natural And Artificial Flavors, Phosphoric Acid, BREAD CRUMB JAPANESE PANKO: Wheat Flour, Sugar, Yeast, Salt, SPICE PAPRIKA SMOKED, SPICE GARLIC GRANULATED, SPICE PEPPER BLK TABLE GRND, SPICE DRY GROUND MUSTARD, BEAN GREEN WHOLE, BACON PCS CKD: Smoke Flavoring Added Fully Cooked Bacon (Cured With Water, Salt, Sugar, Sodium Erythorbate, Sodium Nitrite. May also contain Smoke Flavoring, Dextrose, Sodium Phosphate, Potassium Chloride, Sodium Diacetate, Flavoring, Honey, BUTTER SOLID UNSLTD: Sweet Cream, Natural Flavoring, DRESSING MIX RANCH: Salt, Monosodium Glutamate, Maltodextrin, Dehydrated Parsley, Garlic Powder, Onion Powder, Canola Oil, Carrageenan, Buttermilk Product, Turmeric (Color), With Not More Than 2% Calcium Stearate Added As An Anti-Caking Agent, GARLIC CHOPPED IN WATER: Garlic, Water, Phosphoric Acid. Sodium Benzoate and Potassium Sorbate (Preservatives). Contains: Naturally Occurring Sulfites, SPICE PEPPER BLK TABLE GRND, SPICE PEPPER CAYENNE GROUND.
Nutritional information is per serving unless otherwise stated and are based on standard formulations. For example, if one Large dinner was divided into 6 equal portions, the nutritional information is accurate for one portion. Variations in ingredients and preparation, as well as substitutions, will increase or decrease any stated nutritional values. Items vary by store, and are subject to change. Contact your local store for further assistance.