Baked Crack Chicken Breasts

Ingredients:

  • 4 slices thick cut bacon, diced

FOR THE CHICKEN:

  • 1 tablespoon oil
  • 1 tablespoon butter
  • 4 (1-pound, total) boneless , skinless chicken breasts, pounded to 1/4-inch thickness
  • salt and contemporary ground pepper, to taste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoke-cured or sweet paprika

FOR THE RANCH CHEESE:

  • 4- ounces cheese, softened
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried herb
  • 1/2 teaspoon dried chives
  • 4 ounces sliced store cheese, white or yellow – i exploit a bit of each

FOR GARNISH:

  • chopped contemporary parsley
  • sliced inexperienced scallions
Baked Crack Chicken Breasts
Baked Crack Chicken Breasts

Instructions:

  1. Preheat kitchen appliance to 400F.
  2. Lightly grease a 9×13 baking dish with change of state spray and put aside.
  3. Set an outsized frypan over medium-high heat and add in diced bacon; cook till tender.
  4. Remove bacon from frypan and put aside. do not discard bacon fat.
  5. Return frypan to heat and add oil to the remaining bacon fat.
  6. Pound chicken breasts to a 1/4-inch thickness and season with salt, pepper, garlic powder, and paprika.
  7. Add chicken breasts to the new oil – you will need to do that in batches if frypan is not sufficiently big – and cook chicken breasts for two to three minutes, or till golden brown.
  8. Flip over the chicken breasts, add butter, and still cook for three a lot of minutes.
  9. Remove chicken breasts from frypan and organize in antecedently ready baking dish. Set aside.
  10. In a little bowl mix cheese, garlic powder, onion powder, dill weed, and chives; combine till completely combined. style for seasonings and modify consequently. *You also can simply stir in one tablespoon of boughten ranch seasoning.
  11. Top every pigeon breast with two tablespoons of the cheese mixture. unfold to coat the surface of every pigeon breast.
  12. Take half the bacon and add on high of the cheese.
  13. Sprinkle sliced cheese over the chicken breasts.
  14. Bake, uncovered, for quarter-hour, or till chicken is deep-fried through and cheese is liquid and gently bronzed.
  15. Remove from kitchen appliance.
  16. Garnish with remaining bacon, contemporary parsley, and scallions.
  17. Serve.
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Recipe Notes:

HOW TO FREEZE CRACK CHICKEN:

  • Transfer cooled crack chicken to an outsized deep-freeze bag or airtight instrumentality. Store within the deep-freeze for up to three months.
  • When able to serve, take away from deep-freeze the night before and let thaw within the electric refrigerator nightlong.
  • Reheat and serve.