Ranch Dressing Melt-In-Your-Mouth Chicken With Red Onions

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   The NIGHT BEFORE you plan to serve this: Thoroughly rinse chicken and cut off any fat.

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   Pound chicken just for the purpose of letting off some steam- we're not making scallopini here; just loosening up the chicken.

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   Get a big plastic baggie and put chicken and about 3/4 of the bottle of ranch dressing in; seal and smoosh around to coat the chicken in the bag.

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   Put flat in fridge and forget about it until tomorrow night!

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   You can turn it over in the morning if it makes you feel better.

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   The NEXT NIGHT (to prepare): Heat oil in non stick skillet over medium high heat.

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   In another saucepan (with a lid), melt butter over medium heat.

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   Slice onions into wedges or rings (about 1/2 to 1 inch thick) and add to melted butter.

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   Sprinkle your favorite seasoning (lemon pepper, etc) over onions; stir and cover.

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    My favorite spice to use comes from a restaurant called the Melting Pot (fondue place)- they sell their Garlic& Wine Seasoning.

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    Heaven!

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    If you live near a Melting Pot, I highly recommend you eat there and pick up a bottle of their spice!

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    I use it for just about everything!

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    Flip the chicken over and brown on both sides until done.

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    Chicken will take 10-15 minutes to cook and so will the onions.

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    You just want to get the onions semi-soft, not sauteed.

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    Of course, if you'd like them softer, go for it.

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    To Serve: You could either plate the chicken and onions and drizzle the remaining dressing in the bottle over the top, or serve the remaining dressing in a ramekin on the side for dipping.

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    VARIATION: Slightly precook a few slices of bacon before you add the oil and chicken to the skillet.

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    Wrap the bacon around the chicken and secure with toothpicks, and then cook the chicken!

* Per serving · 4 servings · Values may vary.