SMOKY CHICKEN BREASTS WITH BACON AND CHEESE

This chicken is insane.  Juicy, flavorful, BACON, melted cheese, come onnnnnnnn.  Normally I stare blankly at a package of boneless, skinless chicken breasts, wondering how in the world to make those boring things edible.  Now I have the knowledge.  I have the power.  You can too.  Just make this chicken!!!

First, make some bacon.  I went the oven route.

While the bacon is doing its thang in the oven, get to work on your boring chicken.  Place chicken between sheets of plastic wrap, then pound away with a meat mallet.  You want them at an even thinness of about 1/2 an inch.  I loathe thick chicken.  Generously sprinkle both sides with your choice of creole or cajun seasoning.

Pour on a good amount of ranch dressing.  Ken's is delicious and very thick, which works well here because you need the ranch to stay put. 

Next, you need some cheddar.  I made this dinner on a whim, so I had NO BLOCKS OF CHEESE in my fridge.  Totally weird.  Usually the cheese drawer is full at this house.  I had a few cracker cuts left, thank goodness.  My plan was to use shredded cheddar, but I think when I make it again, I'll slice the cheese.  This melted perfectly slow and didn't melt off the chicken. 

Your bacon should be done by now.  Drain it on some paper towels, then break pieces to fit on your chicken breasts.  Cover the chicken with bacon until you forget it's there.

Bake at 350 for half an hour.  You'll probably be bored, so eat the rest of the bacon while you wait.

Ingredients

2 boneless, skinless chicken breasts
1/2 lb bacon
Cajun/Creole seasoning
ranch dressing
cheddar cheese, sliced or grated

Cook bacon.  Preheat oven to 350.  Pound chicken to even thinness, about 1/2 inch.  Place in pie plate and sprinkle both sides with cajun seasoning.  Drizzle on ranch dressing.  Place cheese on top.  Drape bacon over chicken, breaking to fit.  Bake for half an hour, or until chicken is done.

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