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BAKED CRACK CHICKEN serves 4
Juicy chicken breasts seasoned with ranch seasoning, crisp bacon and gooey gooey cheese make an addictive and quick week night dinner.

CHICKEN
4 slices thick cut bacon, diced
1 tablespoon avocado oil
1 tablespoon butter
4 boneless, skinless chicken breasts, pounded to ¼-inch thickness
FRESH ground sea salt and black pepper, to taste
½ teaspoon garlic powder
½ teaspoon smoked or sweet paprika

• Preheat oven to 400˚.
• Lightly grease 9×13 baking dish with cooking spray. Set aside.
• Over medium high heat add the diced bacon to a large skillet; cook until crispy.
• Remove bacon from skillet and set aside.
• Return skillet with the bacon grease to heat and add the avocado oil.
Season chicken breast with salt, pepper, garlic powder, and paprika.
Add chicken breasts cooking 2 to 3 minutes until golden brown.
Add butter and flip chicken, cooking 2 minutes more.
• Remove chicken breasts from the skillet and arrange in a single layer in the prepared baking dish. Set aside.

RANCH CREAM CHEESE
4 ounces cream cheese, softened at room temperature
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon dried dill weed
½ teaspoon dried chives
4 ounces shredded cheddar cheese

• In a small bowl, combine cream cheese, garlic powder, onion powder, dill weed, and chives, mixing until thoroughly combined. Adjust seasoning to taste.
• 
Top each chicken breast with 2 tablespoons of the cream cheese mixture, spreading to coat the surface of each chicken breast.

• Take half of the diced bacon and sprinkle over the cream cheese mixture on each chicken breast.

• Sprinkle shredded cheese over the chicken breasts.

• Bake 15 minutes, uncovered or until chicken is cooked through and cheese is melted and lightly browned.
• Remove from oven.

GARNISH
FRESH chopped parsley
2 sliced green onions

• Garnish with remaining bacon, fresh parsley, and scallions.
• Serve.