| Prep Time | 15 min |
| Cook Time | 10 min |
| Servings |
chicken breasts
|
Ingredients
- 6 thin boneless skinless chicken breasts or 3 large, cut in half lengthwise
- California Style Garlic Salt
- Seasoned Salt
- 1 tomato diced
- 6 slices bacon cooked and crumbled (or use real bacon pieces)
- 1 c milk
- 2 oz cream cheese
- 2 Tbsp flour
- 2 tsp fresh garlic (fresh minced or about 2 cloves)
- 2 tsp Dry Ranch Dressing mix
- 1 tsp salt
- 1 c shredded mozzarella cheese
Ingredients
|
|
Instructions
- Season chicken breasts on both sides and place on top of cookie sheet lined with foil.
- Set top oven rack to position 3-4 inches from cooking element and turn to broil. Place cookie sheet on top rack. Cook for 3-4 minutes or until starting to brown. Remove pan from oven, turn chicken breasts over, and place back in oven. Cook for another 3-4 minutes. Remove from oven.
- Sprinkle diced tomato, crumbled bacon, and then mozzarella cheese on top of each chicken breast. Return to oven for about one minute or until melted an bubbly.
- While chicken is cooking, place cream cheese, milk, flour, garlic, ranch dressing mix, and salt in a blender and blend for 30 seconds or until completely mixed. Move to a large pyrex measuring cup (at least 2 cups) or a large microwave safe bowl. Microwave on high for 2 minutes. Stir. Microwave another minute or 2 or until thickened.
- Drizzle each chicken breast with garlic ranch sauce and serve.
Share this Recipe