BACON RANCH CHICKEN BAKE RECIPE BY TASTY
Here's what you need: chicken breasts, salt, pepper, ranch dressing, bacon, cheddar cheese
Provided by Robert Broadfoot
Categories Dinner
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 400˚F (200˚C).
- Place chicken breast in a baking dish. Season chicken with salt and pepper, to taste.
- Spread 1-2 Tbsp. ranch on each chicken breast.
- Layer two slices of bacon on top of each chicken breast.
- Top with cheese.
- Bake for 40 minutes.
- Enjoy!
Nutrition Facts : Calories 393 calories, Carbohydrate 1 gram, Fat 22 grams, Fiber 0 grams, Protein 43 grams, Sugar 0 grams
BACON-WRAPPED RANCH CHICKEN
Make and share this Bacon-Wrapped Ranch Chicken recipe from Food.com.
Provided by The Grilling Guru
Categories One Dish Meal
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- In the ziplock bag,combine the Ranch packet, olive oil, and vinegar. Mix well.
- In the bag add the uncooked chicken breast and massage the marinade until chicken is covered, put into the refrigerator and marinade for 1-3 hours.
- Pre-heat your grill to high for 5-10 minutes prior to cooking.
- Soak 10-20 toothpicks in a cup of warm water for about 5 minutes.
- Remove the chicken from the bag and wrap each breast with 2-3 pieces of bacon using two toothpicks to attach to the chicken.
- When the grill is hot, place the chicken on the grill and lower the heat to Medium-High.
- Cook the chicken for 9 minutes per side turning only once.
- When the chicken is fully cooked, plate and serve remembering to remove the toothpicks.
Nutrition Facts : Calories 626.8, Fat 46.3, SaturatedFat 12.6, Cholesterol 148.9, Sodium 681.9, Carbohydrate 0.5, Protein 48.8
BACON-WRAPPED JALAPEñO POPPER CHICKEN
Here are all the good foods -- jalapeño poppers, cheese, bacon -- rolled up into dinner. Cooking it on the grill gets the bacon crispy while the cheese stays gooey and melted on the inside.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Wear gloves to protect your hands and use a small paring knife to cut the stem-end off the jalapeño; you should see the white ribs attached to the walls of the jalapeño. Use the paring knife to remove the ribs from the walls. Make a cut down the length of the jalapeño from the top to the tip. Carefully, without breaking the jalapeño in half, scrape out the ribs and seeds. Transfer to a microwave-safe bowl, add 3 tablespoons water, cover tightly with plastic wrap and microwave on high power until the jalapeños turn olive green and are lightly softened but are still firm and hold their shape, 2 to 3 minutes. Let cool.
- Stuff each cooled jalapeño with a piece of cream cheese; squeeze the walls around the cream cheese to force out any air pockets and to seal the jalapeño walls together.
- Mix together the cumin, 1 tablespoon salt and 1/2 teaspoon pepper in a small bowl. Pound the chicken lengthwise down the breast to make a rectangular 1/4-inch-thick cutlet. Sprinkle with a quarter of the seasoned salt. Repeat with the remaining chicken and seasoned salt.
- With one of the narrow ends of the chicken facing you, lay a piece of Colby Jack cheese at the bottom of the cutlet. Place 1 stuffed jalapeño crosswise on top of the cheese about 2 inches from the bottom. Tightly roll up the chicken and the cheese around the jalapeño, folding in the sides as you roll. Repeat with the remaining chicken and jalapeños.
- Lay 5 strips of bacon on a clean work surface so that the strips are slightly overlapping (about 1/4-inch) and are wide enough to completely cover a chicken roll. Place 1 chicken roll at the bottom of the bacon blanket. Wrap the bacon tightly over the chicken roll. Repeat with the remaining bacon and chicken rolls.
- Prepare a grill for indirect grilling and heat to medium-high heat.
- Place the chicken rolls, bacon seam-side down, on the cooler side of the grill. Cover and cook until the bacon is beginning to brown and the cheese is beginning to melt and ooze from the sides, 15 to 20 minutes. Transfer the chicken rolls to the hot side of the grill and cook until lightly charred, 1 to 2 minutes per side. Let cool 10 minutes before serving.
CHICKEN BACON RANCH NOODLES
Pasta BLT! You could probably use an Italian dressing mix in place of the ranch. I use Shirataki Tofu noodles to keep the dish lower-cal.
Provided by yogiclarebear
Categories Chicken Breast
Time 35m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta or prepare tofu noodles according to package directions and set aside.
- Heat the olive oil in a large non-stick skillet over medium heat. Add garlic and cook 1 minute.
- Add chicken and bacon. Cook, stirring until chicken is cooked through and no longer pink. Remove to a plate.
- Add spinach, broth, and 1 tsp ranch to skillet. Stir and cook until liquid is absorbed, and spinach is heated through, about 3-4 minutes.
- Reduce heat to medium-low. Add chicken, bacon, noodles, tomatoes, and remaining ranch seasoning to skillet, stirring and mixing until heated through.
- Toss with parmesan and serve hot.
Nutrition Facts : Calories 581.7, Fat 17.7, SaturatedFat 5.3, Cholesterol 102, Sodium 820.1, Carbohydrate 57.1, Fiber 7.7, Sugar 3, Protein 50.2
BACON RANCH CHICKEN SKEWERS
These bacon ranch chicken skewers were intended to star at your next tailgate cookout. They are easy, interesting, and incredibly adaptable.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h46m
Yield 12
Number Of Ingredients 7
Steps:
- Whisk together ranch dressing and hot chile paste in a large bowl.
- Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 to 3 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken from the bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels.
- Thread a piece of onion about 1 1/2 inches down the skewer.
- Thread the end portion of one strip of bacon onto skewer so the rest of the strip is hanging down. Skewer on a piece of chicken; thread on the next portion of the bacon. Turn the skewer so that the long end of the bacon is again hanging down. Repeat this process of skewering and turning until the entire strip of bacon is threaded, using 4 to 5 chicken pieces.
- Thread a second piece of onion onto the end of the skewer.
- Repeat steps 5 through 7 for all twelve skewers.
- Season chicken skewers with salt and pepper as desired.
- Cook the skewers on the preheated grill, turning every 3 to 4 minutes, until nicely browned on all sides and the meat is no longer pink in the center, 12 to 16 minutes total per skewer. Serve with ranch dressing as a dipping sauce.
Nutrition Facts : Calories 441.2 calories, Carbohydrate 21.3 g, Cholesterol 118.3 mg, Fat 20.2 g, Fiber 3.8 g, Protein 42.4 g, SaturatedFat 5.9 g, Sodium 402.1 mg, Sugar 9.7 g
CHICKEN BACON RANCH WRAPS RECIPE
Too hot to cook? Try one of these delicious chicken bacon ranch wraps for lunch or dinner!
Provided by Steph Loaiza
Categories Main Course
Time 7m
Number Of Ingredients 6
Steps:
- On each tortilla, spread 1 1/2 tablespoons of ranch.
- Layer each tortilla with lettuce, grilled chicken, bacon, and cheddar cheese.
- Roll up and serve.
Nutrition Facts : Calories 454 kcal, Carbohydrate 19 g, Protein 32 g, Fat 27 g, SaturatedFat 10 g, Cholesterol 98 mg, Sodium 696 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CHICKEN-BACON-RANCH WRAPS
Make and share this Chicken-Bacon-Ranch Wraps recipe from Food.com.
Provided by carolinafan
Categories Lunch/Snacks
Time 15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In large bowl, gently mix all ingredients except tortillas and lettuce.
- To make 1 wrap, in small microwavable bowl, microwave generous 1/3 cup chicken mixture, loosely covered, on High 30 to 45 seconds or until hot. Spread chicken mixture on tortilla and top with 1/2 cup shredded lettuce; roll up.
- Can keep mixture refrigerated in bowl up to 3 days.
Nutrition Facts : Calories 467.9, Fat 32.7, SaturatedFat 8.7, Cholesterol 75.7, Sodium 783.8, Carbohydrate 17.9, Fiber 1.6, Sugar 2.2, Protein 24
GRILLED CHICKEN-BACON-RANCH WRAPS
Make and share this Grilled Chicken-Bacon-Ranch Wraps recipe from Food.com.
Provided by Alison J.
Categories Lunch/Snacks
Time 30m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Preheat barbecue to medium heat.
- Brush chicken with oil.
- Grill 6-8 minutes per side or until chicken is cooked through.
- Remove chicken from barbecue and let stand 5 minutes before cutting into thin strips.
- Put chicken in a medium bowl. Add cheese, tomato, bacon, and ranch dressing. Toss until all ingredients are evenly coated/distributed.
- Spoon mixture evenly down the centre of tortilla. Fold in opposite sides and roll up burrito-style.
- Grill wrap, starting seam-side down, on medium low for 4-5 minutes or until golden brown, turning once.
4 INGREDIENT BACON RANCH CHICKEN RECIPE - (4.1/5)
Provided by scratch cook
Number Of Ingredients 4
Steps:
- Place the chicken breasts in a baking dish. Spread 1 to 2 tablespoons ranch dressing on each chicken breast. Layer two slices of bacon on top of each chicken breast and top with cheese. Bake at 400°F (200°F) for 40 minutes.
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- Mix together the ranch seasoning mix and sprinkle it over both sides of the chicken breasts. Toss them together a bit to even out the seasoning mixture.
- Place the chicken breasts into a large 9-10″ cast iron skillet or baking dish. Place 2 of the cut strips of bacon on each chicken breast, and then tuck the ends under.
- Mix together the olive oil, lemon juice, and mustard until combined. Brush the mixture evenly over the top of the bacon wrapped chicken. Bake the chicken for 20-25 minutes, or until the chicken is no longer pink in the center. A thermometer will read 165ºF. Turn the oven to high broil if the bacon need crisping and watch it constantly for 3-5 minutes, or until crispy browned.
- Serve immediately with your choice of sides. And leftovers are great chopped up, gently reheated, and added to a salad!
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