Ingredients
▢4 slices thick cut bacon, diced
FOR THE CHICKEN
▢1 tablespoon vegetable oil
▢1 tablespoon butter
▢4 (1-pound, total) boneless, skinless chicken breasts, pounded to 1/4-inch thickness
▢salt and fresh ground pepper, to taste
▢1/2 teaspoon garlic powder
▢1/2 teaspoon smoked or sweet paprika
FOR THE RANCH CREAM CHEESE
▢4- ounces cream cheese, softened
▢1/4 teaspoon garlic powder
▢1/4 teaspoon onion powder
▢1/4 teaspoon dried dill weed
▢1/2 teaspoon dried chives
▢4 ounces shredded cheddar cheese, white or yellow - I use a little of both
FOR GARNISH
▢chopped fresh parsley
▢sliced green scallions
Instructions
Preheat oven to 400F.
Lightly grease a 9x13 baking dish with cooking spray and set aside.
Set a large skillet over medium-high heat and add in diced bacon; cook until crispy.
Remove bacon from skillet and set aside. DON'T discard bacon fat.
Return skillet to heat and add vegetable oil to the remaining bacon fat.
Pound chicken breasts to a 1/4-inch thickness and season with salt, pepper, garlic powder, and paprika.
Add chicken breasts to the hot oil - you may have to do this in batches if skillet isn't big enough - and cook chicken breasts for 2 to 3 minutes, or until golden brown.
Flip over the chicken breasts, add butter, and continue to cook for 3 more minutes.
Remove chicken breasts from skillet and arrange in previously prepared baking dish. Set aside.
In a small bowl combine cream cheese, garlic powder, onion powder, dill weed, and chives; mix until thoroughly combined. Taste for seasonings and adjust accordingly. *You can also just stir in 1 tablespoon of store-bought ranch seasoning.
Top each chicken breast with 2 tablespoons of the cream cheese mixture. Spread to coat the surface of each chicken breast.
Take half of the bacon and add on top of the cream cheese.
Sprinkle shredded cheese over the chicken breasts.
Bake, uncovered, for 15 minutes, or until chicken is cooked through and cheese is melted and lightly browned.
Remove from oven.
Garnish with remaining bacon, fresh parsley, and scallions.
Hot Mama Grade: B+
Hot Mama Notes: This recipe is tasty if a bit salty. Mainly, I felt like I was going to have a heart attack while I ate it. It was just a little bit too much for me. Plus, nothing to do with the recipe, but I didn't start out this recipe right. I was exhausted after a long day, I didn't really feel like doing a complex recipe, and I didn't read the instructions closely enough. And then to add insult to injury (literally), I burned the first 4 or so strips of bacon, and then when I put the chicken in the pan, hot oil jumped out and burned my right ankle. :/ My fault, for certain, but it didn't put me in the right mood to enjoy the new recipe. I used 2x cream cheese as I didn't pay attention to the recipe. It is too much. Better to use 4 oz as written. I needed lower heat on the frying, and I only used bacon grease. I had a lot as I cooked the whole package of bacon. And regardless, I have bacon grease in the fridge, too. So I didn't use vegetable oil or butter. I forgot to season the chicken before I cooked which is a shame, but there is so much going on with two cheeses and bacon and ranch, I can't say that I missed it. So... I am not sure I'll make the recipe again between the unhealthy aspect and the need to make the recipe on a weekend instead of a week night. I didn't want to use the slow cooker option because it looked too mushy.
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