This is a tasty, quick and easy meal for juicy, tender and flavorful chicken. Chicken breast cutlets covered in a creamy ranch sauce are topped with Cheddar cheese, bacon and green onions.


3 large chicken breasts, cut in half horizontally,

  as if about to stuff them, but cut right through

Seasoning salt, to taste

Olive oil for frying, OR use reserved

  bacon fat

6 slices bacon

Ranch-flavored Creamy Sauce:

4 oz cream cheese, softened (125 g)

1/4 cup mayonnaise (60 mL)

1 tsp lemon juice (5 mL)

1 tsp crushed garlic (5 mL)

1/2 tsp dried parsley (2 mL)

1/4 tsp black pepper (1 mL)

1/8 tsp salt (0.5 mL)

1 cup grated Cheddar cheese, OR (250 mL)

  a mix of Cheddar and Mozzarella cheeses

Chopped green onions


Preheat the oven to 400°F (200°C).  Sprinkle seasoning salt on chicken cutlets. 

In large frying pan, in olive oil and over medium heat, cook chicken 3 minutes on one side, flip and cook 3 minutes more until golden brown.  Arrange chicken cutlets in greased 9 x 13-inch (23 x 33 cm) baking dish. 

In frying pan, cook bacon over medium heat until cooked, but not crispy. Set aside and when cool using kitchen shears, cut bacon into bits. 

Ranch-flavored Creamy Sauce: In medium bowl, combine softened cream cheese with mayonnaise, lemon juice, garlic, parsley, black pepper and salt.  Spread creamy sauce on top of each chicken cutlet with some bacon (reserve some for garnish) and Cheddar cheese, OR a mix of Cheddar and Mozzarella cheeses.  Bake uncovered 15 minutes and check to see if the chicken is cooked through.  Garnish cooked chicken with reserved bacon and some green onions.

Yield:  6 servings

1 serving

305.0 calories

24.4 g protein

21.9 g fat

0.0 g fiber

1.5 g net carbs 

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