This is a tasty, quick and easy meal for juicy, tender and flavorful chicken. Chicken breast cutlets covered in a creamy ranch sauce are topped with Cheddar cheese, bacon and green onions.
3 large
chicken breasts, cut in half horizontally,
as if about to stuff them, but cut right through
Seasoning salt, to taste
Olive oil for frying, OR use reserved
bacon fat
6 slices bacon
Ranch-flavored Creamy Sauce:
4 oz cream cheese, softened (125 g)
1/4
cup mayonnaise (60 mL)
1 tsp lemon juice (5 mL)
1 tsp crushed garlic (5 mL)
1/2
tsp dried parsley (2 mL)
1/4
tsp black pepper (1 mL)
1/8
tsp salt (0.5 mL)
1 cup grated Cheddar cheese, OR (250 mL)
a mix of Cheddar and Mozzarella
cheeses
Chopped green onions
Preheat the oven to 400°F (200°C). Sprinkle seasoning salt on chicken cutlets.
In large frying pan, in olive oil and over medium heat, cook chicken 3 minutes on one side, flip and cook 3 minutes more until golden brown. Arrange chicken cutlets in greased 9 x 13-inch (23 x 33 cm) baking dish.
In frying pan, cook bacon over medium heat until cooked, but not crispy. Set aside and when cool using kitchen shears, cut bacon into bits.
Ranch-flavored Creamy Sauce: In medium bowl, combine
softened cream cheese with mayonnaise, lemon juice, garlic, parsley, black
pepper and salt. Spread creamy sauce on
top of each chicken cutlet with some bacon (reserve some for garnish) and
Cheddar cheese, OR a mix of Cheddar and Mozzarella cheeses. Bake uncovered 15 minutes and check to see if
the chicken is cooked through. Garnish
cooked chicken with reserved bacon and some green onions.
Yield: 6 servings
1
serving
305.0
calories
24.4
g protein
21.9
g fat
0.0 g fiber
1.5
g net carbs
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