Ingredients:
4 boneless, skinless chicken breasts
4 slices bacon, cooked and crumbled
1 cup shredded sharp cheddar cheese
1/2 cup ranch dressing
1/4 cup mayonnaise
1/4 cup chopped green onions
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons butter
Olive oil cooking spray
Instructions:
1. Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with olive oil cooking spray.
2. In a medium bowl, combine the crumbled bacon, cheddar cheese, ranch dressing, mayonnaise, green onions, garlic powder, onion powder, salt, and pepper. Mix well to combine.
3. Butterfly each chicken breast by cutting a horizontal slit almost all the way through the thickest part, creating a pocket. Be careful not to cut all the way through.
4. Gently open each chicken breast and stuff it evenly with the cheese and bacon mixture.
5. Melt the butter in an oven-safe skillet over medium heat. Place the stuffed chicken breasts in the skillet, seam-side down. Sear for about 2-3 minutes per side, until lightly browned. This helps to seal in the juices and creates a nice crust.
6. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). You can also cover the skillet loosely with foil during the first 15 minutes of baking to prevent the chicken from drying out.
7. Once cooked, remove the chicken from the oven and let it rest for 5-10 minutes before slicing and serving. Serve immediately and enjoy your Ooey-Gooey Cheddar Bacon Ranch Stuffed Chicken Delights!
