Ingredients
- 4 small-medium sized boneless, skinless chicken breasts, pounded to cutlets (not too thin, but just right). NOTE: I’ve used tenders where I’ve pounded them very gently so they wouldn’t tear, until desired thickness. They were the perfect size per person and very tender.)
- 1 teaspoon kosher salt - or to taste
- 1/2 teaspoon black pepper – or to taste
- 2 tablespoons oil
- 6-8 tablespoon Ranch dressing (prepared, not the dry stuff)
- 1/2 cup Percorino Romano cheese, shredded (Not the canned stuff, please) - can also substitute with Parmesan
- 8 ounces fresh mozzarella cheese, sliced into enough slices to cover the chicken breasts (Can also use regular mozzarella, sliced)
- 6-8 bacon slices, cooked and chopped
- Chopped fresh flat-leaf parsley, for sprinkling
How to Make
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Step 1: Season chicken breasts with salt and pepper. Heat oil in a nonstick skillet over medium-high heat. Cook chicken until nicely browned (be careful not to overcook, keeping in mind that it will cook again in the broiler). Place chicken on a baking sheet lined with aluminum foil.
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Step 2: Preheat oven to broil.
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Step 3: While broiler is heating, spoon about half the Ranch dressing over each chicken breast, then top with Pecorino Romano cheese, top with the mozzarella slices, top with remaining Ranch dressing.
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Step 4: Place chicken in broiler until cheese is melted about 2-3 minutes (depends on the oven - keep a HAWK eye on it so as not to overcook and burn) – a minute or less before the chicken is ready to pull out of the oven, sprinkle with bacon or can do this after it’s pulled out of the oven. Plate and sprinkle with fresh parsley. Enjoy!
We hope you enjoy this recipe!
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