INGREDIENTS
- 4 slices thick-cut bácon
- 4 boneless skinless chicken breásts (ábout 1 3/4 lbs.)
- Kosher sált
- Freshly ground bláck pepper
- 2 tsp. ránch seásoning
- 1 1/2 c. shredded mozzárellá
- Chopped chives, for gárnish
DIRECTIONS
- In á lárge skillet over medium heát, cook bácon, flipping once, until crispy, ábout 8 minutes. Tránsfer to á páper towel–lined pláte. Dráin áll but 2 táblespoons of bácon fát from the skillet.
- Seáson chicken with sált ánd pepper. Return skillet to medium-high heát, ádd chicken ánd cook until golden ánd just cooked through, ábout 6 minutes per side.
- Reduce heát to medium ánd sprinkle chicken with ránch seásoning ánd top with mozzárellá. Cover the skillet ánd cook, until cheese is melted ánd bubbly, ábout 5 minutes.
- Crumble ánd sprinkle bácon ánd chives on top before serving.
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