Cheesy Bacon-Ranch Chicken
Creamy Rice and Broccoli
Ingredients
- 6 slices bacon, chopped
- 2 lb boneless, skinless chicken breasts
- 1 (1-oz) envelope Ranch dressing mix
- 6 slices mozzarella cheese
- 6 Tbsp Ranch dressing
Instructions
- Cook bacon in a large skillet over medium heat until crisp; drain on paper towels, reserving 2 Tbsp drippings in skillet.
- Cut chicken in half crosswise, and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet.
- Sprinkle chicken with dressing mix. Cook in hot drippings in skillet over medium heat, 5 to 6 minutes per side or until done.
- Top each piece of chicken with 1 slice cheese; cover, and let stand until melted. Sprinkle with crispy bacon and drizzle with Ranch dressing.
Side Dish Ingredients
- 3 cups low-sodium chicken broth
- 1 (10.5-oz) can reduced-fat cream of chicken soup
- 1½ cups long-grain white rice
- 1 tsp Italian seasoning
- 2 (12-oz) pkg broccoli florets
Side Dish Instructions
- Bring broth and soup to a boil in a large saucepan over medium-high heat. Add rice and seasoning; reduce heat, cover, and simmer 18 to 20 minutes or until liquid is absorbed.
- Meanwhile, cook broccoli according to package directions.
Nutritional Information
Main | Side | Total | |
Servings | 6 | 6 | |
Calories |
390
|
252
|
642
|
Fat (g) | 21 | 2 | 23 |
Sat. Fat (g) | 7 | 0 | 7 |
Protein (g) | 42 | 9 | 51 |
Carb (g) | 5 | 50 | 55 |
Fiber (g) | 0 | 3 | 3 |
Sodium (mg) | 837 | 352 | 1189 |
Kid-Friendly Meal Plan
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