Baked Crack Chicken Breasts
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
16 oz Tyson boneless, skinless chicken breast 2 serving Bacon (Oscar Meyer, Center Cut) 1 tbsp Crisco Pure Vegetable Oil 1 tbsp Butter, unsalted .75 tsp Garlic powder .25 tsp Onion powder .5 tsp Paprika 4 oz Cream Cheese .25 tsp Dill weed, dried .33 tbsp chives, dried (by RUMBAMEL) 1 cup Sargento Classic Sharp Cheddar Fancy Shredded Natural Cheddar Cheese *optional 1 Tbsp of Ranch Seasoning Packet
Preheat oven to 400F.
Lightly grease a 9x13 baking dish with cooking spray and set aside.
Set a large skillet over medium-high heat and add in diced bacon; cook until crispy.
Remove bacon from skillet and set aside. DON'T discard bacon fat.
Return skillet to heat and add vegetable oil to the remaining bacon fat.
Pound chicken breasts to a 1/4-inch thickness and season with salt, pepper, garlic powder, and paprika.
Add chicken breasts to the hot oil - you may have to do this in batches if skillet isn't big enough - and cook chicken breasts for 2 to 3 minutes, or until golden brown.
Flip over the chicken breasts, add butter, and continue to cook for 3 more minutes.
Remove chicken breasts from skillet and arrange in previously prepared baking dish. Set aside.
In a small bowl combine cream cheese, garlic powder, onion powder, dill weed, and chives; mix until thoroughly combined. Taste for seasonings and adjust accordingly. *You can also just stir in 1 tablespoon of store-bought ranch seasoning.
Top each chicken breast with 2 tablespoons of the cream cheese mixture. Spread to coat the surface of each chicken breast.
Take half of the bacon and add on top of the cream cheese.
Sprinkle shredded cheese over the chicken breasts.
Bake, uncovered, for 15 minutes, or until chicken is cooked through and cheese is melted and lightly browned.
Remove from oven.
Garnish with remaining bacon, fresh parsley, and scallions.
Serve.
Serving Size: 1 breast
Number of Servings: 4
Recipe submitted by SparkPeople user S33HANNA.
Lightly grease a 9x13 baking dish with cooking spray and set aside.
Set a large skillet over medium-high heat and add in diced bacon; cook until crispy.
Remove bacon from skillet and set aside. DON'T discard bacon fat.
Return skillet to heat and add vegetable oil to the remaining bacon fat.
Pound chicken breasts to a 1/4-inch thickness and season with salt, pepper, garlic powder, and paprika.
Add chicken breasts to the hot oil - you may have to do this in batches if skillet isn't big enough - and cook chicken breasts for 2 to 3 minutes, or until golden brown.
Flip over the chicken breasts, add butter, and continue to cook for 3 more minutes.
Remove chicken breasts from skillet and arrange in previously prepared baking dish. Set aside.
In a small bowl combine cream cheese, garlic powder, onion powder, dill weed, and chives; mix until thoroughly combined. Taste for seasonings and adjust accordingly. *You can also just stir in 1 tablespoon of store-bought ranch seasoning.
Top each chicken breast with 2 tablespoons of the cream cheese mixture. Spread to coat the surface of each chicken breast.
Take half of the bacon and add on top of the cream cheese.
Sprinkle shredded cheese over the chicken breasts.
Bake, uncovered, for 15 minutes, or until chicken is cooked through and cheese is melted and lightly browned.
Remove from oven.
Garnish with remaining bacon, fresh parsley, and scallions.
Serve.
Serving Size: 1 breast
Number of Servings: 4
Recipe submitted by SparkPeople user S33HANNA.
Nutritional Info Amount Per Serving
- Calories: 405.7
- Total Fat: 29.7 g
- Cholesterol: 136.3 mg
- Sodium: 584.7 mg
- Total Carbs: 2.8 g
- Dietary Fiber: 0.2 g
- Protein: 35.3 g