Recipe by Tybooty
Chicken stuffed with bacon, cheddar, and onion, then rolled in breadcrumbs, all flavored with Ranch dry mix. Really, really good, and easier than it sounds, and good make ahead. Good for cooking for two, or easily multiplied for larger groups.
- 2 chicken breasts
- 1 ounce ranch dressing mix
- 1 egg
- 1 cup shredded cheddar cheese
- 1 dash garlic powder
- 1 dash red pepper flakes
- 3 tablespoons butter, margarine
- 1⁄2 teaspoon flour
- 3 slices bacon, mostly cooked, chopped
- 1 tablespoon chopped onion
Directions See How It's Made
- Preheat oven to 350 degrees.
- Clean all fat and sinew from the chicken breast, sprinkle with a little bit of salt, pepper, and a dash of the Ranch mix.
- Pound out to about 1/4in thick. Refrigerate until ready to stuff.
- In a small bowl, mix together the chopped onion (could use green onion as well), cheese, garlic powder, butter, flour, bacon, about a teaspoon of Ranch mix, red pepper flakes, and pepper.
- Do not add any salt to this, there is enough in the Ranch. I left my bacon a little softer, but if you like yours crunchier, cook it all the way.
- Place the cheese mixture in the center of the chicken, and make as tight of a roll that you can, making sure that there is no cheese showing. Along the seams insert toothpicks so the seams stay together.
- If you don't have toothpicks, or don't want to have to remove them from the chicken later, you may use a stick of pasta to hold it together, just make sure that any pasta that is sticking out from the skin is broken off so when it bakes it won't be hard as a rock. The pasta inside will be soft.
- Beat egg, pepper, and a dash of Ranch mix for coating.
- Flavor breadcrumbs with about a teaspoon of Ranch mix.
- Coat rolls in egg, then coat liberally in breadcrumbs.
- Bake at 350 for about 35-40 minutes. I placed mine on a cooling rack on top of a cookie sheet to catch any run off, this also makes for less fat on your food, and very crispy all the way around.
- You should have about a half pkg of ranch mix left.
- This can be made ahead up to 4 hours to the point of egging and breading.