Strippin' Chicken
Recipe: #2417
November 12, 2011
Categories: Bacon, Chicken, Cheese, Birthday, Fathers Day, Mothers Day, New Years, Wedding, Oven Bake, Cream Cheese, Chicken Dinner, more
"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."
Ingredients
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.