Mississippi Chicken

Name: Mississippi Chicken
Total time: 60 min
Yield: 4 Portions
Ingredients: 🍗 2 pounds skinless, boneless chicken breasts; 1 (1 ounce) package dry ranch dressing mix; 1/4 cup pepper juice (from jar of pepperoncini peppers); 🌶 1 cup sliced and drained pepperoncini peppers; 🧈 4 tablespoons unsalted butter, sliced; 💧 1/2 cup water

Coût $15, économiser $10

Source: Recommended by CookPal

60 Min
4 Portions
$15

Mississippi Chicken

Coût $15, économiser $10

Source: Recommended by CookPal

60 Min
4 Portions
$15

INGRÉDIENTS

Protein
- 🍗 2 pounds skinless, boneless chicken breasts
Seasoning and Sauces
- 1 (1 ounce) package dry ranch dressing mix
- 1/4 cup pepper juice (from jar of pepperoncini peppers)
Vegetables
- 🌶 1 cup sliced and drained pepperoncini peppers
Other
- 🧈 4 tablespoons unsalted butter, sliced
- 💧 1/2 cup water

ÉTAPES

Preheat the oven to 350 degrees F (175 degrees C).

Season chicken with ranch seasoning mix and place in the bottom of a medium Dutch oven.

Add pepperoncini peppers and 1/4 cup reserved pepper juice, top with sliced butter, and pour in 1/2 cup water.

Cover with a tight-fitting lid and bake in a preheated oven until chicken is fork-tender, about 1 hour to 1 hour and 15 minutes.

Let stand for 5 minutes and then shred the chicken using two forks.

Serve and enjoy!

NUTRIMENTS

Par portion

🔥

503

Calories

72
Protéines
6
Glucides
20
Graisses

💡 Serve the shredded chicken on buns, mashed potatoes, or rice for a complete meal.Leftover chicken can be refrigerated for up to 3 days or frozen for up to 3 months.You can make this dish in a slow cooker by cooking on low for 6-8 hours or on high for 3-4 hours.