Tuesday, May 11, 2010

Rancher Chicken

Ranch and bacon, what is there not to love about about those two ingredients? After browsing Tasty Kitchen I decided to take a few of the recipes I saw that had similar ranch/bacon/chicken combinations and take the best of each and create my own concoction. Here's the result:

Rancher Chicken
Serves 2
  • 2 Chicken Breasts
  • 8 oz Button Mushrooms (sliced)
  • 3 Tablespoons Lemon Juice
  • 2 Tablespoons Garlic
  • 2 Tablespoons Olive Oil
  • 1 oz. Packet Ranch Powder Mix
  • ½ cups Dijon Mustard
  • ½ cups Honey
  • ½ teaspoons Paprika
  • 3 Tablespoons Butter
  • Shredded Cheddar Cheese
  • 6 slices Bacon (3 for each chicken breast)

  1. Mix together marinade of: lemon juice, 1 Tbsp of minced garlic, 1 Tbsp of olive oil, ranch packet, dijon mustard, honey, and paprika. Marinate chicken breasts for at least 30 minutes.
  2. Sauté mushrooms with butter and the remaining garlic and olive oil.
  3. Preheat oven to 400 degrees and while oven is preheating brown chicken in a skillet.
  4. Place browned chicken onto a cookie sheet and finish baking in the oven for 10-15 minutes. (I also cook my bacon at this time on a cooling rack placed on another cookie sheet for 10-15 minutes -- or you can cook the bacon first then brown up the chicken in a bit of the leftover bacon grease, to each her own!)
  5. Remove chicken and bacon from the oven. Top chicken breasts with a few slices of cooked bacon, sautéed mushrooms, and shredded cheddar cheese.
  6. Return the chicken breasts to the oven for about 5 minutes until the cheese is melted.

No comments:

Post a Comment