Chicken seasoned with Ranch and cooked in bacon fat.
Source: Kitch & Maggie
1. Wash and cut green part of chives. For garnish, so use as much or as little as you want. Set aside.
2. Butterfly chicken breasts. Pat dry. Season with salt, pepper, and 1 tsp of ranch seasoning per side per piece. (Ranch flavor will be nice and strong, use half for more subtle flavor).
3. Fry bacon, starting with a cold, cast iron pan, med-low heat. When finished cooking, set aside on paper towels. Reserve fat.
4. Keep cast iron at med-low heat (with bacon fat) and cook chicken, 3 mins per side. Continue flipping and cooking until about 145-150F.
5. Put a generous amount of shredded mozzarella cheese on each piece. Continue cooking chicken and let mozz melt until chicken reaches 165F (maybe 3-5 more minutes).
6. Serve with chives, shredded parmesan, and crumbled bacon on top. (Can eat dipped in hot sauce for a "reverse" buffalo wing).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (136g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 378 | ||
Calories from Fat: 258 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.7g | 38 % | |
Saturated Fat 12.1g | 60 % | |
Monounsaturated Fat 11.2g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 87.6mg | 27 % | |
Sodium 667.9mg | 23 % | |
Potassium 219.1mg | 6 % | |
Total Carbohydrate 1.8g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.8g | ||
Protein 26.8g | 38 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 378
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