hosted by Laverne Diede & Rhonda Fitterer
Cheese Bacon Ranch Stuffed Chicken
- 2 slices bacon
- 2 oz. cream cheese, softened
- 2 Tbsp. mayonnaise
- 2 oz. shredded sharp cheddar cheese
- 3 tsp. dry ranch seasoning, divided
- 4-6 oz. boneless skinless chicken breasts
- 4 tsp. flour
- 1 large egg white, beaten
- 2/3 cup panko breadcrumbs
- 2 tsp. canola oil
Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside. Cook the bacon to crisp, drain on paper towels. Chop or crumble the bacon into small pieces and set aside. In a small mixing bowl, combine the cream cheese, mayonnaise, cheddar cheese, and one teaspoon of ranch seasoning, stir until well combined. Place the chicken breasts on a cutting board. Using a sharp knife, slice the breasts from the side (creating a top and bottom) almost all the way through. Open each breast at the slit and distribute the cheese mixture evenly between the breasts. Spread cheese mix across the surface of the bottom half of the breast and then evenly distribute the crumbled bacon over top of the cheese mixture on each breast. Close the breasts, fold the top half back over the bacon and cheese. Combine the flour and remaining two teaspoons of ranch flour mixture. Lightly flip the bag around until chicken is coated with flour. Place the beaten egg white in a shallow dish and the panko crumbs in a second dish. Remove each stuffed breast from the flour bag and dip in the egg white, turning to coat. Then move the coated breast to the dish of panko crumbs and coat it on all sides. In a large skillet, add 2 teaspoons of oil and heat over medium-high heat. Add the chicken breasts to the pan and cook for about 1 minute until the breadcrumbs on the bottom are golden. Flip the breast and cook for another minute on the other side. Transfer the breasts to the prepared baking sheet and place in the oven. Bake for 25-30 minutes until chicken is fully cooked through.
Ranch Bacon Potatoes
- 4 slices of bacon
- 2 lbs. of potatoes, chopped
- 16 oz. sour cream
- 1 oz. dry ranch dressing mix
- 1 cup cheddar cheese shredded
In a cast iron skillet, cook bacon for 10 minutes or until crispy. Heat oven to 400 degrees. Cut up potatoes into 1/2 to 3/4-inch pieces. When bacon is done, reserve 1/4 cup of the bacon fat in skillet. Toss potatoes in bacon fat to coat. Cover potatoes and cook 30 minutes in the oven. Meanwhile, mix sour cream and ranch seasoning mix together in a medium bowl with a whisk. After 30 minutes of cooking, uncover potatoes and stir in ranch seasoning mix and sour cream. Mix and top with shredded cheese and crumbled bacon. Cook uncovered 10 more minutes or until cheese is melted.
