Ingredients:

  • 4 boneless skinless chicken breasts, approx. 6 oz each
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 8 oz cream cheese, softened
  • 1 packet (28g) dry ranch seasoning mix
  • 6 slices thick-cut bacon, cooked and crumbled
  • 1/2 cup shredded sharp cheddar cheese

Instructions:

  1. Prep the meat. Pat the chicken breasts dry with paper towels. Place them between two sheets of parchment paper and use a meat mallet to pound them to an even 1/2 inch thickness. Note: This prevents the edges from drying out
  2. Season the base. Rub both sides of the pounded chicken with olive oil, garlic powder, onion powder, salt, and black pepper.
  3. Arrange. Place the seasoned breasts in a single layer in a 9x13-inch baking dish.
  4. Mix the topping. In a small bowl, whip the softened cream cheese and ranch seasoning together until smooth.
  5. Apply the cream. Divide the mixture into four equal portions and spread generously over each chicken breast.
  6. Add the crunch. Sprinkle the cooked crumbled bacon and shredded cheddar cheese evenly over the cream cheese topping.
  7. The main bake. Bake in the oven at 400°F (200°C) for 20-25 minutes, until the internal temperature reaches 165°F (74°C).
  8. The final char. Turn the broiler on high for 2-3 minutes until the cheese is bubbling and golden brown.
  9. The wait. Let the meat rest for 5 minutes before serving. Note: This keeps the juices inside the meat