1 pound chicken breast
4 strips of bacon
1/4 cup Prepared Ranch Dressing
1/2 cup Chicken Broth
Salt + Pepper (season to taste)
- Use freezer bags to pound chicken breast to an even thickness with a meat mallet, heavy rolling pin, or heavy bottom skillet. Remove and liberally season to taste with salt and pepper on both sides. Set aside.
- Use kitchen shears to easily cut up 4 strips of bacon into bite-size pieces directly into your cold skillet.
- Turn the skillet on medium heat and use a spatula to spread pieces evenly in the pan. Render fat out of bacon and crisp up. Once crisped up, remove and set on a paper towel-lined plate. Rendered down should yield roughly around 3 tbsp of fat.
- Leave fat in the pan and add seasoned chicken breast to the skillet. Do not move them around. Ideally, if you have a heavy bottom pan skillet or cast iron press to weigh them down, that’s even better to get some good color.
- Cook chicken breast for about 4 minutes on the first side and 3 on the second or until cooked through. If you are unsure, use a meat thermometer and ensure the temperature of the chicken is 165 degrees Fahrenheit. Remove and set aside to rest.
- Add 1/2 cup of chicken broth to the hot skillet and use a spatula to lift up all the bits of flavor in the bottom of the pan by stirring everything around. Then add 1/4 cup of ranch and whisk to distribute. Cook over medium heat until it lightly coats the spoon about 5 minutes. The sauce will thicken a bit more as it cools.
- Now plate it up! We prefer a bed of caulirice prepared using the FatUp Prep Steps for Caulirice. Add caulirice first, add sliced chicken breast, and top with bacon crumbles. Spoon some sauce over the chicken, and garnish with parsley if desired.
- Prep Time: 10
- Cook Time: 20
- Serving Size: 1
- Calories: 315
- Fat: 16
- Carbohydrates: 2 NC
- Protein: 38