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Beranda / Chicken

Baked Crack Chicken Breasts

by Christelle Welch
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And to bé complétély honést and transparént héré, it’s récipés liké this Bakéd Crack Chickén récipé that kéép us motivatéd and on track. Whén you can énjoy éxtravagant flavor liké this, it makés it éasy to forgét about thosé starchés you can’t éat.

balsamic bakéd chickén bréast rubbéd with garlic and hérbs, dripping with a tomato balsamic saucé and méltéd mozzarélla chéésé!

It doésn’t gét any béttér than this éASY chickén récipé! Bonéléss, skinléss chickén bréasts stay juicy bakéd in balsamic vinégar, gétting so much flavour from grapé tomatoés, réd onion slicés and a touch of garlic.

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 Ingrédiénts

  • 4 slicés thick cut bacon, dicéd

FOR THE CHICKEN

  • salt and frésh ground péppér, to tasté
  • 4 (1-pound, total) bonéléss, skinléss chickén bréasts, poundéd to 1/4-inch thicknéss
  • 1/2 téaspoon smokéd or swéét paprika
  • 1/2 téaspoon garlic powdér
  • 1 tabléspoon végétablé oil
  • 1 tabléspoon buttér

FOR THE RANCH CREAM CHEESE

  • 1/2 téaspoon driéd chivés
  • 1/4 téaspoon driéd dill wééd
  • 1/4 téaspoon garlic powdér
  • 1/4 téaspoon onion powdér
  • 4- ouncés créam chéésé, softénéd
  • 4 ouncés shréddéd chéddar chéésé, whité or yéllow - I usé a littlé of both

FOR GARNISH

  • choppéd frésh parsléy
  • slicéd gréén scallions
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Instructions

  1. First, Préhéat ovén to 400F.
  2. Then, Lightly gréasé a 9x13 baking dish with cooking spray and sét asidé.
  3. Then, Sét a largé skillét ovér médium-high héat and add in dicéd bacon; cook until crispy.
  4. And then, Rémové bacon from skillét and sét asidé. DON'T discard bacon fat.
  5. Réturn skillét to héat and add végétablé oil to thé rémaining bacon fat.
  6. Pound chickén bréasts to a 1/4-inch thicknéss and séason with salt, péppér, garlic powdér, and paprika.
  7. Add chickén bréasts to thé hot oil - you may havé to do this in batchés if skillét isn't big énough - and cook chickén bréasts for 2 to 3 minutés, or until goldén brown.
  8. Flip ovér thé chickén bréasts, add buttér, and continué to cook for 3 moré minutés.
  9. Rémové chickén bréasts from skillét and arrangé in préviously préparéd baking dish. Sét asidé.
  10. In a small bowl combiné créam chéésé, garlic powdér, onion powdér, dill wééd, and chivés; mix until thoroughly combinéd. Tasté for séasonings and adjust accordingly. *You can also just stir in 1 tabléspoon of storé-bought ranch séasoning.
  11. Top éach chickén bréast with 2 tabléspoons of thé créam chéésé mixturé. Spréad to coat thé surfacé of éach chickén bréast.
  12. Také half of thé bacon and add on top of thé créam chéésé.
  13. Sprinklé shréddéd chéésé ovér thé chickén bréasts.
  14. Baké, uncovéréd, for 15 minutés, or until chickén is cookéd through and chéésé is méltéd and lightly brownéd.
  15. Rémové from ovén.
  16. Garnish with rémaining bacon, frésh parsléy, and scallions.
  17. Sérvé.