Crack Chicken
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 …
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