Cheesy Bacon Ranch Stuffed Chicken
This Cheesy Bacon Ranch Stuffed Chicken is super filling with great flavor!
Ingredients
- 2 slices center cut bacon
- 2 oz 1/3 less fat cream cheese, softened
- 2 tablespoons light mayonnaise, I use Hellmanns light
- 2 oz shredded 2% milk sharp cheddar cheese
- 3 teaspoons dry ranch seasoning, divided (I use Hidden Valley Original Ranch seasoning and salad dressing mix)
- 4 (6 oz each) boneless skinless chicken breasts, 24 oz total (if you buy large breasts, trim them to 6 ounces each)
- 4 teaspoons all-purpose flour
- 1 large egg white, beaten
- ⅔ cup panko breadcrumbs
- 2 teaspoons canola oil
Instructions
- Pre-heat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set it aside.
- Cook the two slices of bacon to crisp using package instructions, then drain on paper towels. Chop or crumble the bacon into small pieces and set aside.
- In a small mixing bowl, combine the cream cheese, mayonnaise, shredded cheddar, and one teaspoon of the dry ranch seasoning. Stir until well combined.
- Place the chicken breasts on a cutting board. Using a sharp knife, slice the breasts from the side (creating a top and bottom) almost all the way through. Open each breast at the slit and distribute the cheese mixture evenly between the breasts, placing it inside the open chicken. Spread cheese mix across the surface of the bottom half of the breasts and then evenly distribute the crumbled bacon over top of the cheese mixture on each breast. Close the breasts, folding the top half back over the bacon and cheese.
- Combine the flour and remaining two teaspoons of ranch seasoning in a small dish and stir together. Place the stuffed breasts in a Ziploc bag and add the ranch flour mixture. Lightly flip the bag around until chicken is coated with flour. Place the beaten egg white in a shallow dish and the panko crumbs in a second shallow dish. Remove each stuffed breast from the flour bag and dip it in the egg white, turning to coat. Then move the coated breast to the dish of panko crumbs and coat it on all sides.
- In a large skillet, add the two teaspoons of oil and bring over medium-high heat (*if your skillet or sauté pan doesn’t fit all four breasts, just cook two breasts at a time with a teaspoon of oil each round). Add the stuffed and coated chicken breasts to the pan and cook for about 1 minute until the breadcrumbs on the bottom are golden. Flip the breasts and cook for another minute on the other side. Transfer the breasts to the prepared baking sheet and place in the pre-heated oven. Bake for 25-30 minutes until chicken is fully cooked through.
Notes
WW Points per (1 stuffed chicken breast) serving: 8 (SP calculated using the recipe builder on weightwatchers.com)
To view your current WW Points for this recipe and track it in the WW app or site, click here!
Nutrition Information per (1 chicken breast) serving:
373 calories, 10 g carbs, 1 g sugars, 16 g fat, 5 g saturated fat, 46 g protein, 0 g fiber, 523 mg sodium (from myfitnesspal.com) Weight Watchers Points Plus:
9 per (1 chicken breast) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below)
373 calories, 10 g carbs, 1 g sugars, 16 g fat, 5 g saturated fat, 46 g protein, 0 g fiber, 523 mg sodium (from myfitnesspal.com) Weight Watchers Points Plus:
9 per (1 chicken breast) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below)