RANCH CHICKEN PATTIES
1/4 cup ranch salad dressing
2 (5-ounce) cans chunk breast of chicken in water, drained and flaked
2 tablespoons drained diced pimientos
1 cup Italian-style dry bread crumbs
Stir together dressing and egg in medium bowl. Stir in chicken, pimientos and 1/2 cup of the bread crumbs until well combined. Shape mixture into 4 round or heart-shaped patties, 1/2 inch thick. (If 3- to 4-inch heart-shaped cookie cutter is available, use as a mold.) Coat patties with remaining 1/2 cup bread crumbs.
Spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Cook patties in skillet 8 to 12 minutes, turning once, until golden brown and thoroughly heated in center.