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 ¼-inch thickness
salt and fresh ground pepper, to taste
½ teaspoon garlic powder
½ teaspoon smoked or sweet paprika
- FOR THE RANCH CREAM CHEESE
4 ounces cream cheese, softened
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon dried dill weed
½ 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
Directions
- Preheat oven to 400˚F.
- Lightly grease a 9×13 baking dish with cooking spray and set aside.
- Set a large skillet over medium-high heat and add the 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 ¼-inch to ½-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 the skillet isn’t big enough – and cook chicken breasts for 2 to 3 minutes or until golden brown on the bottom.
- Flip over the chicken breasts, add butter, and continue to cook for 2 more minutes or until browned.
- Remove chicken breasts from the skillet and arrange them in the 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. See notes.
- 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 diced bacon and add on top of the cream cheese over each chicken breast.
- 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.
- Serve.