This low carb chicken dish was actually an experimental recipe I got from my mother-in-law. I made it for my brother and his girlfriend last week. Everyone seemed to like the dish. Bacon and ranch are two of my favourite ingredients for sandwiches, wraps, and salads, so I thought I would try it out on the ever versatile chicken dinner dish. It was delicious! I served this dish with asparagus, rice, and a southwestern style dinner salad (for the non-asparagus lover).

Prep: 10 minutes
Bake: 60 minutes
Makes: 4 servings

Ingredients

• 4 boneless chicken breasts
• 1 package of dry ranch dressing
• 3-4 slices of bacon
• 1 cup of shredded cheddar cheese
• Salt and pepper to taste

Steps

1. Preheat oven to 350 degrees.
2. Place chicken breasts in bottom of lightly greased casserole dish. Sprinkle dry dressing mix on top. Lay bacon across, and top with cheese.
3. over with foil and bake at 350 degrees for 45 minutes.
4. Remove foil and bake for an additional 15 min.

Prep time: 10 minutes
Cook time: 17-20 minutes
Makes: 4 servings

Ingredients

• 4 boneless skinless chicken breasts
• 4 tablespoons of butter
• Dash of garlic powder or one minced clove of fresh garlic
• 1 package of Extra Crispy Shake ‘N’ Bake breading
• 2 tablespoons shredded parmesan cheese
• Pepper to taste

Steps

1. Preheat oven to 450 degrees. Microwave butter in small microwave-safe bowl until melted. Add a dash of garlic powder to butter.
2. In separate bowl, combine breading, parmesan, and black pepper.
3. Grease a 8 x 10 inch pan with cooking spray.
4. Cut chicken into strips (about six pieces per breast). Dip each strip in garlic butter and then coat with breading.
5. Place in pan and bake for 17-20 minutes or until chicken juices run clear.