Baked Crack Chicken Breasts

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 1/4-inch thickness
salt and fresh ground pepper, to taste
1/2 teaspoon garlic powder
1/2 teaspoon smoked or sweet paprika



FOR THE RaNCH CREaM CHEESE

4- ounces cream cheese, softened
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried dill weed
1/2 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



Instructions

• Preheat oven to 400F.
• Lightly grease a 9x13 baking dish with cooking spray and set aside.
• Set a large skillet over medium-high heat and add in 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 1/4-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 skillet isn't big enough - and cook chicken breasts for 2 to 3 minutes, or until golden brown.
• Flip over the chicken breasts, add butter, and continue to cook for 3 more minutes.
• Remove chicken breasts from skillet and arrange in 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. *You can also just stir in 1 tablespoon of store-bought ranch seasoning.
• 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 bacon and add on top of the cream cheese.
• 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.

source :  site