| | Directions | | Begin by placing one chicken breast between two pieces of Saran Wrap. Pound out chicken with meat mallet until about 1/2" thick. Now get three bowls. In 1st bowl, add flour. In 2nd bowl, add eggs and mix with fork until blended-just a little. In 3rd bowl, add bread crumbs and ranch packet and mix. Cut bacon into bite-size pieces. Fry and drain on paper bowel. Preheat large skillet over medium heat. Add canola oil, 1/2 teaspoon, and chicken will be breaded as follows: Salt and pepper chicken, one piece at a time. Dip in flour bowl, coat both sides. Then add to egg mixture until coated, then to bread crumb mixture. After chicken is breaded, brown about 2 1/2 minutes on each side until golden brown. When chicken is completed, place on a cookie/baking sheet. Add bacon crumbs sparingly onto each piece. Add cheese to each piece, as much as desired. Place in 400° oven until cheese is melted and brown. Enjoy. Serve with mashed potatoes or salad. |
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| Ingredients | | - |  | 4 boneless, skinless chicken breasts |
| - | | 1 packet Hidden Valley Ranch |
| - | | 12 ounces Italian style bread crumbs |
| - | | 1 cup flour |
| - | | 2 Eggs |
| - | | 8 slices bacon |
| - | | 1 package shredded Monterey Jack cheese |
| - | | Canola oil |
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