Bacon Ranch Chicken Breasts
Ingredients
A note about gluten: When a gluten-free broth is used, this recipe is gluten free.
1 ½ lbs.
boneless skinless chicken breasts, pounded to an even ¼" thickness
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
1 tbsp.
Kowalski's Pizza Seasoning
1 tbsp.
Kowalski's Extra Virgin Olive Oil
½ cup
low-sodium chicken broth
½ cup
Kowalski's Signature Fresh Buttermilk Ranch Salad Dressing (from the Produce Department)
¼ cup
sour cream
½ cup
finely shredded Cheddar cheese
2 strips
Kowalski's Smoked Bacon, cooked crisp and crumbled
- chopped fresh Italian parsley and/or thinly sliced green onions, for garnish
Directions
- Season chicken on both sides with salt, pepper and pizza seasoning.
- In a large oven-safe skillet, heat oil over medium-high heat; sear chicken until a dark golden-brown crust forms (3-4 min. per side), turning just once. Transfer seared chicken to a plate; set aside.
- Deglaze skillet with broth, scraping up any brown bits. Whisk in dressing and sour cream; bring sauce to a boil.
- Reduce heat to low. Add chicken to the pan, along with any juices from the plate; simmer, covered, until chicken is thoroughly hot (about 3 min.).
- While chicken warms, preheat broiler.
- Spoon a little sauce on top of chicken; sprinkle chicken with cheese and bacon.
- Transfer skillet to oven; broil until cheese is melted and sauce is bubbly (about 2 min.), watching closely to make sure sauce doesn’t burn.
- Serve garnished with parsley and green onion to taste.
