Creamy Ranch Baked Chicken with Bacon

INGREDIENTS

• 4 boneless skinless chicken breasts
• 1� cups Ranch dressing
• � cup sour cream
• 1-1� cup grated Parmesan cheese divided
• Kosher salt
• Freshly grated black pepper
• 1/4 cup cooked bacon crumbles
• Garnish: diced fresh parsley

INSTRUCTIONS

1. Heat oven to 375�F and spray an 8 x 11-inch baking dish with cooking spray.
2. If the breasts are uneven in thickness, pound them to an even 1� thickness using a meat pounder.
3. Sprinkle both sides of meat with half the grated Parmesan cheese, salt and freshly ground black pepper. Place the chicken in the prepared baking dish.
4. In a medium bowl, whisk together Ranch dressing and sour cream. Pour the mixture over the chicken breasts and sprinkle with remaining Parmesan cheese.
5. Bake at 375�F for 20-30 minutes or until a meat thermometer inserted in the thickest part of the breast reads 150�F.
6. Set oven to broil and broil the breast an additional 2-4 minutes or until the chicken turns golden. It will burn quickly so watch closely.
7. The chicken is cooked through when the thermometer reads 160�F when inserted in the thickest part of the middle breast.
8. Remove from the oven and sprinkle with cooked bacon crumbles. Allow the chicken to rest a few minutes before serving.
9. Garnish with diced parsley, if desired.
10. Enjoy!

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