Bacon and Ranch Chicken With Parmesan Ranch Rice |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I wanted to make something tasty last night, but since we're both going out of town next week, I haven't been grocery shopping. This is what I made with what I had in the freezer and it was yummy!! Ingredients:
4 boneless skinless chicken breasts |
1/2 cup ranch dressing |
1 cup shredded cheddar cheese |
8 slices bacon |
1 cup white rice |
2 cups water |
1 (1 1/2 ounce) package dry ranch dressing mix |
1/2 cup parmesan cheese |
2 tablespoons dried parsley flakes |
2 teaspoons dried celery flakes |
Directions:
1. To Cook Chicken:.
2. Preheat oven to 400° F and grease a baking sheet.
3. Place chicken breasts on baking sheet and coat in ranch dressing, evenly on both sides.
4. Bake chicken for 20 minutes or until done through.
5. Meanwhile, fry bacon in large skillet or on griddle.
6. When chicken is done, evenly distribute cheese to each piece. Top cheese with 2 slices of bacon and return to oven. Bake for another 5 minutes or until cheese is melted.
7. To Cook Rice:.
8. Put water in medium sauce pan and bring to a boil. Add rice and lower heat to simmering. Cover and simmer on low for about 20 minutes or until rice is fluffy.
9. Mix in ranch dressing mix, parmesan cheese, parsley flakes and celery flakes. Let sit for 3-4 minutes while cheese melts.
10. Serve chicken with rice. Add a vegetable and a roll for a complete meal.
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