Wednesday, July 10, 2013

Bacon and Cheese Chicken Breasts

This is a fast beautiful supper everyone will love.  They have to because it has bacon

4 chicken breasts
8 slices of bacon
4 tbs. Ranch Dressing
1/2 cup Cheddar
1/2 cup Mozzarella
3 tbs. olive oil
1 tbs. garlic powder
Parsley  (optional)
Salt (to taste)
Pepper (to taste)

Preheat oven to 350 degrees F.

Cut your bacon into 1 inch pieces with a kitchen scissors.  Grate your cheeses.

Cover your baking sheet with aluminum foil for easier clean up.    

Sprinkle the chicken breasts with salt, pepper and garlic powder on all sides.

In a large skillet heat 2 tablespoons olive oil over medium heat. Sear each side of the breasts until nicely browned, about 5 minutes each.

Transfer the breasts to the baking dish, previously greased with 1 tablespoon olive oil.
Top each half breast with 1 tablespoon Ranch Dressing.

Arrange the bacon bits on top.

Bake, uncovered, in preheated oven for about 30 minutes, then remove from the oven and top with your cheeses.  You can use what ever cheese you like or have in the house, but I love the mozzarella and cheddar combination.

Bake for another 10 minutes, until the cheese has melted and the top is golden brown. Remove from heat, let rest 3 minutes.   and serve.

Sprinkle with parsley and serve.

Variation – You can swap out the bacon with Canadian bacon and top it with Swiss cheese for a Condon Bleu tasting chicken.  Maybe use a French dressing in place of the Ranch.  I think the Ranch will do nicely though.

You may also play with the seasoning and make it an Italian dish with marinara sauce replacing the dressing and adding Italian seasonings.  Use mozzarella and Parmesan cheese. 

Go Mexican doing the same thing.  Replace the dressing with a good salsa and top with Mexican blend cheeses.  But never forget the bacon!

Have some bacon today, be happy and may God bless you and yours.

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