Crispy chicken strips with that bottled southwest ranch sauce as both a coating and dip. This shelf gives you the spice mix ready-made, so dinner comes together faster than you'd think.

Serves 2. 25 minutes, 15 at the stove.

About 990 calories a serving, 46 g protein, 30 g carbohydrate, 75 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Cut one 12-ounce chicken breast lengthwise into 4 thick strips. Whisk one egg in a shallow bowl with 2 tablespoons of the southwest ranch sauce. Mix 1/2 cup flour with 1/4 teaspoon salt and 1/4 teaspoon pepper in another bowl.
2. Coat each strip in the egg mixture, then dredge in the seasoned flour, pressing gently so it adheres. Set aside on a plate.
3. Heat 2 tablespoons oil in a large skillet over medium-high until shimmering, about 1 minute. Working in batches if needed to avoid crowding, lay the strips in the pan and cook until golden and an instant-read thermometer reads 165°F [74°C] at the thickest part, about 4 minutes per side. Transfer to a plate.8 min
4. While the chicken cooks, warm the remaining 3/4 cup southwest ranch sauce in a small saucepan over low heat, stirring occasionally, until it steams, about 2 minutes.2 min
5. Divide the chicken between two plates and serve the warm sauce alongside for dipping.

Note Swap the chicken for pork cutlets or thick fish fillets if you prefer. Leftovers keep in an airtight container for three days and are good served cold or reheated gently. Serve with coleslaw, fries, or a simple green salad on the side.