Baked Crack Chicken Breasts

Ingredients

• 4 slices thick cut b�con, diced

FOR THE CHICKEN

• 1 t�blespoon veget�ble oil
• 1 t�blespoon butter
• 4 (1-pound, tot�l) boneless, skinless chicken bre�sts, pounded to 1/4-inch thickness
• s�lt �nd fresh ground pepper, to t�ste
• 1/2 te�spoon g�rlic powder
• 1/2 te�spoon smoked or sweet p�prik�

FOR THE R�NCH CRE�M CHEESE

• 4- ounces cre�m cheese, softened
• 1/4 te�spoon g�rlic powder
• 1/4 te�spoon onion powder
• 1/4 te�spoon dried dill weed
• 1/2 te�spoon dried chives
• 4 ounces shredded chedd�r cheese, white or yellow - I use � little of both

FOR G�RNISH

• chopped fresh p�rsley
• sliced green sc�llions

Instructions

• Prehe�t oven to 400F.
• Lightly gre�se � 9x13 b�king dish with cooking spr�y �nd set �side.
• Set � l�rge skillet over medium-high he�t �nd �dd in diced b�con; cook until crispy.
• Remove b�con from skillet �nd set �side. DON'T disc�rd b�con f�t.
• Return skillet to he�t �nd �dd veget�ble oil to the rem�ining b�con f�t.
• Pound chicken bre�sts to � 1/4-inch thickness �nd se�son with s�lt, pepper, g�rlic powder, �nd p�prik�.
• �dd chicken bre�sts to the hot oil - you m�y h�ve to do this in b�tches if skillet isn't big enough - �nd cook chicken bre�sts for 2 to 3 minutes, or until golden brown.
• Flip over the chicken bre�sts, �dd butter, �nd continue to cook for 3 more minutes.
• Remove chicken bre�sts from skillet �nd �rr�nge in previously prep�red b�king dish. Set �side.
• In � sm�ll bowl combine cre�m cheese, g�rlic powder, onion powder, dill weed, �nd chives; mix until thoroughly combined. T�ste for se�sonings �nd �djust �ccordingly. *You c�n �lso just stir in 1 t�blespoon of store-bought r�nch se�soning.
• Top e�ch chicken bre�st with 2 t�blespoons of the cre�m cheese mixture. Spre�d to co�t the surf�ce of e�ch chicken bre�st.
• T�ke h�lf of the b�con �nd �dd on top of the cre�m cheese.
• Sprinkle shredded cheese over the chicken bre�sts.
• B�ke, uncovered, for 15 minutes, or until chicken is cooked through �nd cheese is melted �nd lightly browned.
• Remove from oven.
• G�rnish with rem�ining b�con, fresh p�rsley, �nd sc�llions.
• Serve.

This article and recipe adapted from this site