Oven Baked Bacon Ranch Chicken

  Sometimes you are going to judge me. I am totally fine with that. I also have a confession to make.

  Sometimes I beat my meat with a hammer. You should be proud, because prior to the hammer I was using a maglite like a rogue cop. When you can't find a meat hammer, it's amazing what you find that works! I'd just like to think of myself as creative, with a tinge of crazy. Either way, it makes making dinner a little more fun.

  We love chicken in my house, and I probably know how to prepare it in over a dozen ways. Most of those ways are in the skillet, so when I found a recipe to cook it in the oven I was a little curious of what the outcome would be. I find that cooking in the oven leaves you with a breast that is very tender, and cooked more evenly than in the skillet. (Not to knock the skillet, because it is still great!) One of the big things on my journey to eating better is that I did not want to sacrifice taste in my quest to lower calories and eat better. I'm not the type that can survive eating like a rabbit, or even try to pretend I love it. I still have rare encounters with salad, simply because I know there are better options! And what would life be like without bacon? It would definitely be a much sadder place.

Oven Baked Bacon Ranch Chicken
Slight variation of Hungry Girl's Ranch-o Bacon Chicken.
Serves.. as many as you want! This recipe can be made by the breast.
Calories per breast 186!


1 lean chicken breast cutlet
1/2 teaspoon of dry ranch dressing mix
1 tablespoon crumbled real bacon bits. (The type I use is Oscar Meyer. Don't get the fake ones!)


Switch it up!
  If you feel like mixing this recipe up a bit, you can substitute the 1 tablespoon of bacon bits with 1/2 tablespoon of French's Fried Onions and 1/2 tablespoon of bacon bits. The calorie count will remain about the same and give it an extra boost of flavor.

  Start by preheating your oven to 375. Have a cookie sheet prepared with either aluminum foil, or you can just add a little oil to your pan and coat it evenly.

  Now you are going to take your chicken breast and pound it until it is nice, flat and even. I usually do this by placing a sheet of clingwrap on my work surface, placing the chicken in the middle, then draping half of the cling wrap over it so the chicken is completely enfolded. I then beat it with my wonderful hammer until it has spread out a little bit and appears to be even. Unfold the clingwrap and place your chicken breast onto the cookie sheet. Repeat for remaining breasts, if you have any.

  Next you are going to take 1/2 a teaspoon of dry ranch mix and coat the top of the chicken breast with it. I find it spreads better if you almost use a sifting motion with your measuring spoon so it sprinkles onto it, then spread it a bit with your hand so it is evenly coated. Some will collect in the crevices of your chicken, but that is okay!

 
  Sprinkle 1 tablespoon of bacon bits over the chicken. Once you have done this, gently press the bacon bits into the breast so they are sticking to it pretty well. Most of the top of your chicken should be covered in bacon at this point. Yum! If you noticed, the second chicken breast in the photo has less bacon, but that's because I added 1/2 tablespoon of French's to switch it up a little. Repeat this for all of the chicken you are cooking.

  Place the cookie sheet into the oven. Allow to cook for 20-25 minutes. For my oven, I leave it in for the full 25. Your house is going to smell amazing within the first five minutes, and make you wish those 20 minutes were over!

  This dish is an excellent example of how you can have something indulgent, without adding a ridiculous amount of calories. Baking in the oven really makes the flavors combine well with the meat, and also helps drain excess fat. I usually pair this with green beans, but I bet a baked potato would be fantastic too. Enjoy!