BAKED CRACK CHICKEN BREASTS

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 4

This is one of the best meals you’ll ever have! The chicken is baked in bacon and ranch and loaded with luscious and creamy cheese and bacon. The best part is these baked crack chicken breasts are keto-friendly and low carb!

INGREDIENTS :

• 4 slices thick-cut bacon, diced

CHICKEN:

• 1 tbsp butter
• 1 tbsp vegetable oil
• 4 (1 lb., total) boneless, skinless chicken breasts, pounded to 1/4” thickness
• 1/2 tsp smoked or sweet paprika
• 1/2 tsp garlic powder
• salt and fresh ground pepper, to taste

RANCH CREAM CHEESE:

• 1/4 tsp garlic powder
• 4 oz. cream cheese softened
• 1/4 tsp onion powder
• 4 oz. shredded cheddar cheese, white or yellow (I use a little of both)
• 1/4 tsp dried dill weed
• 1/2 tsp dried chives

GARNISH:

• sliced green scallions
• chopped fresh parsley

DIRECTIONS :

Step 1: Prepare the oven. Preheat it to 400 degrees F. Using cooking spray, lightly grease a 9 x 13-inch baking dish and set it aside.

Step 2: Cook the diced bacon in a large skillet over medium-high heat until crispy. Set the bacon aside when done, but do not discard the bacon fat.

Step 3: Place the skillet back on the heat and drizzle the vegetable oil to the remaining bacon fat.

Step 4: In the meantime, pound the chicken breasts to about 1/4 inch thickness, then sprinkle with salt, pepper, garlic powder, and paprika.

Step 5: To the hot oil, add the chicken breasts and cook for about 2 to 3 minutes or until golden brown. You may need to cook the chicken breasts in batches if needed. Turn the chicken over, then add butter to the skillet. Cook the chicken for additional 3 minutes. On the prepared baking dish, arrange the chicken when done and set aside.

Step 6: Place the cream cheese, garlic powder, onion powder, dill weed, and chives in a small bowl. Mix well until blended, then adjust the seasonings according to taste. If desired, add a tbsp of store-bought ranch seasoning and stir.

Step 7: With 2 tbsp cream cheese mixture, top each chicken breast, spreading it to coat the chicken breasts, and top with half of the bacon. Lastly, sprinkle the shredded cheese on top of the chicken breasts.

Step 8: Place in the preheated oven and bake for about 15 minutes, uncovered, until the chicken is completely cooked and the cheese has melted and lightly browned.

Step 9: Serve the chicken breasts garnished with the rest of the bacon, fresh parsley, and scallions. Enjoy!

Notes:

WW FREESTYLE POINTS: 13
REDUCE your FREESTYLE POINTS DOWN TO 8-points by using low-fat cheddar and light cream cheese.

TO FREEZE CRACK CHICKEN:

• To a large freezer bag or airtight container, place the cooled crack chicken and keep it in the freezer for up to 3 months.
• Take the crack chicken from the freezer the night before when ready to serve and allow it to thaw in the fridge overnight.
• Reheat the next day and serve.

Nutrition Facts:

Amount Per Serving (6 oz.), Calories 492, Calories from Fat 333, Fat 37g57%, Saturated Fat 19g95%, Cholesterol 155mg52%, Sodium 570mg24%, Potassium 548mg16%, Carbohydrates 2g1%, Fiber 0g0%, Sugar 1g1%, Protein 35g70%, Vitamin A 1330IU27%, Vitamin C 5.4mg7%, Calcium 243mg24%, Iron 1mg6%