Cabin Chicken
I call this recipe “Cabin Chicken” because we often make this at my parent’s cabin. My dad usually marinates the chicken with whatever herbs he picks up at the Farmer’s Market (usually rosemary and basil). He will throw a handful of each chopped herb in a large bowl with some olive oil, vinegar, chopped garlic and onions. At the cabin, we grill the chicken. I also marinate the chicken overnight with rosemary (or other spices, olive oil, white vinegar, liquid smoke, minced garlic and chopped onion.) He marinates the chicken in the bowl in the refrigerator overnight. Another modification he makes is he grills the chicken instead of baking it.
Cabin Chicken
Ingredients
- 6 slices sugar free bacon about 1/2 cup pieces, fried and cut up
- 6 4-ounce boneless skinless chicken breasts
- 1/2 cup "Healthified" Ranch dressing Click HERE
- 1 cup cheddar cheese shredded
- 3 green onions chopped
OPTIONAL ADDITIONS:
- 4 cups mushrooms sliced
- 1/2 cup tomatoes diced
Instructions
- Preheat oven to 350°F (180°C). In large a skillet, fry bacon until crisp.
- Reserve the bacon grease.
- Once cooled, cut into bite-sized pieces.
- In another large skillet, heat bacon grease over medium-high heat.
- Once hot, add chicken breasts, and sauté 4 to 5 minutes each side, until lightly browned.
- Place browned chicken breasts in a 9x13 10 x 10 inch (25 x 25 cm) baking dish.
- Pour ranch dressing over the chicken, then top with sliced mushrooms and tomatoes, if using.
- Sprinkle with cheese, green onions, and bacon pieces. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear.
Nutrition
Calories: 450.7 | Fat: 28.7g | Protein: 46.4g | Carbohydrates: 1.7g | Fiber: 0.3g | P:E Ratio: 1.5
