Baked Ranch Chicken Breast with Crunchy Bacon Topping
This fun twist on a simple Baked Chicken Ranch recipe combines ground cooked bacon and parmesan with crispy breading and ranch seasoning for the ultimate baked chicken with crunchy crust!
Servings: 4
Equipment
- Baking sheet
- Food Processor
- parchment paper
Ingredients
- 1 lb chicken breast, cut into thin strips and pounded to ¼” thickness
- salt and pepper, to taste
- 1 egg, beaten
- 6 strips bacon, cooked and drained, and roughly chopped
- ¼ cup cubed parmesan cheese (cut into ¼” pieces)
- ¾ cup plain panko breadcrumbs
- 1 tablespoon ranch seasoning
- 1 tablespoon olive oil
Instructions
- Preheat oven to 425 degrees f. 2. Cook the bacon and drain. (You could also use pre-cooked bacon). 3. Pound out chicken breast portions to ¼ thickness using a meat mallet or rolling pin and plastic wrap or zip-top baggies (or use thinly sliced breasts). 4. Season the chicken portions on both sides with salt and pepper. 5. Add chopped cooked and cooled bacon to a food processor along with the chunks of parmesan cheese, and pulse until well ground, and the mixture resembles coarse crumbs, 6. Add in the ranch seasoning, panko and olive oil and pulse briefly until just combined (do not over blend, you want a coarse crust). 7. Transfer the bread crumb mixture to a large platter or dish. 8. Whisk the egg well in a large bowl or shallow dish large enough to enough to dip the chicken into. 9. Dip the chicken in egg, allow excess to flow off, and press the chicken to coat in breadcrumb mixture on both sides, pressing to adhere. 10. Transfer to a parchment lined baking sheet or oven safe wire rack set over a baking sheet, and bake for 15-20 minutes, or until a thermometer inserted into the thickest part of the chicken reaches 165 degrees f. 11. Allow to rest for 5-10 minutes before slicing and serving.