Cheesy Bacon-Ranch Chicken

Creamy Rice and Broccoli
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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

  1. Cook bacon in a large skillet over medium heat until crisp; drain on paper towels, reserving 2 Tbsp drippings in skillet.
  2. 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.
  3. Sprinkle chicken with dressing mix. Cook in hot drippings in skillet over medium heat, 5 to 6 minutes per side or until done.
  4. 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

  1. 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.
  2. 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

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