Strippin' Chicken

15m
Prep Time
25m
Cook Time
40m
Ready In


"There are a lot of different versions of this recipe out there, this is how we like it. Bacon strips are layered across the top of the chicken, not wrapped. I don't like soggy bacon on the bottom of my chicken. My husband Dave likes his with a coating of hot sauce for more of a "Buffalo Chicken" effect, I like it either way! This is excellent with a tomato based pasta dish."

Original is 2 servings

Nutritional

  • Serving Size: 1 (468.5 g)
  • Calories 364
  • Total Fat - 21.2 g
  • Saturated Fat - 12.9 g
  • Cholesterol - 61.7 mg
  • Sodium - 477.4 mg
  • Total Carbohydrate - 35 g
  • Dietary Fiber - 6.9 g
  • Sugars - 20.6 g
  • Protein - 12.9 g
  • Calcium - 267 mg
  • Iron - 2.5 mg
  • Vitamin C - 71.9 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Preheat oven to 425 degrees. Combine softened cream cheese with green onion, dry ranch dressing mix and garlic clove, set aside.

Step 2

If necessary, pound chicken to an even thickness so it will cook evenly. Season chicken with salt, pepper and onion powder and place in an oven proof skillet or baking dish.

Step 3

Note - At this point, you can spread hot sauce over the chicken breasts. I use about a 1/2 tablespoon for a large breast - just a thin coating on the breast. I use a milder hot sauce like Texas Pete.

Step 4

Scoop 1/2 of cream cheese mixture onto chicken breasts and spread evenly on the chicken. Layer slices of bacon on top the cream cheese mixture, completely covering the chicken.

Step 5

Sprinkle the bacon with paprika and place in preheated oven. Bake for 30 minutes and serve.

Tips


No special items needed.

1 Reviews

amafor3

Great chicken! Cant go wrong with cream cheese, ranch dressing mix, and bacon. Thank you Denise for sharing!

5.0

review by:
(23 Nov 2011)

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