This is not Ranch Chicken. There is no ranch dressing, nor any ranch seasoning included in this dish. It is simply chicken as styled by those who live on a ranch. Confused enough?
It's got bacon and cheese and a yummy marinade, so stop complaining.
It is a really simple recipe to prepare. The hardest parts are:
1. horizontally slicing the chicken (which you don't have to do if you use chicken tenderloins, which I did).
2. remembering to put the chicken in the marinade more than 5 minutes before you want to prepare dinner (which I didn't).
I give the directions for how to do this in the skillet, but the original directions were for the grill. I'll include the grill directions too.
6 boneless, skinless chicken breasts
1/2 c. honey
1/2 c. dijon mustard
juice of 1 lemon
1 tsp. paprika
1/2 tsp. salt
crushed red pepper flakes to taste
1 lb. bacon (thick sliced)
2 c. grated sharp cheddar cheese
1. Cook bacon until chewy/crispy. (I cook it in the oven on a rimmed baking ban at 400 degrees for about 15-18 minutes depending on the oven and how crispy we want it.) Reserve bacon grease.
2. Slice chicken breasts in half horizontally, to create to thin chicken breast cutlets.
3. In a bowl, combine honey, dijon, lemon, paprika, salt and crushed red pepper flakes.
4. Add chicken to marinade, tossing to coat all the chicken. Cover and set in fridge for 2-4 hours.
5. Pour bacon grease into large skillet to coat the bottom of the pan (about 2 Tbsp.) Cook the chicken cutlets in the skillet over med-high heat, about 3 minutes per side.
(For the grill, brush the chicken on both sides with the bacon grease and grill over med-high heat for 3-4 minutes per side.)
6. Just before the chicken is finished, place a couple of slices of bacon on top of the chicken. Remove from heat. Top with cheddar cheese. Cover for a minute or so to allow the cheese to melt.
Serve with something healthy like salad, because this is not exactly a light recipe. But it is tasty!
source: Pioneer Woman Cooks