Excuse me while I get a mop. Yeah, that’s to clean off the drool-filled keyboard from this recipe.
See, I was tasked with creating my own recipe using anything I wanted, as long as it was one of Hidden Valley’s newest Ranch flavors.
Jason loves Hidden Valley Ranch salad dressing and dips his carrots in it all the time. So we’ve always got a huge bottle of the “white gold” in our refrigerator. For a unique recipe, however, I needed to venture out to Walmart and do some shopping!
There’s a ton of new flavors to try including: Avocado Ranch, Cucumber Ranch, Cucumber Ranch (Light), Sweet Chili, and Roasted Garlic! Which to choose from?
Uh, is that a Ranch Bacon dressing? Oh, man!
While I didn’t go with the Bacon flavor, it did spark an idea in my head for a fabulous recipe. I was dying to try the Ranch Avocado flavor but it’s tough to ignore the allure of bacon.
So I combined the best of both worlds to create my very own recipe that’s not just amazingly delicious, but one that’s so easy even a guy like me can make it!
I decided to make a super simple three-ingredient meal: Chicken + turkey bacon + Hidden Valley Ranch Avocado salad dressing. Yep, that’s it!
The first thing you do is defrost 3 lbs. of chicken breasts and cut each one in half. Then coat each breast in the Avocado salad dressing.
Next up, you get yourself a couple of packages of bacon. Now, I used turkey bacon because it’s healthier and that’s what we generally have in the house. But if you use real bacon, it can only make this scrumptious meal that much more mouth-wateringly awesome.
For each half of a chicken breast, wrap two slices of bacon around it. Obviously, I won’t be offended if you double that up and slap four or heck, even six pieces of bacon on each chicken breast. When it comes to bacon… there is no wrong.
After wrapping each piece of chicken, place them in a greased oven pan. You should be able to nicely fit them all in one dish if possible.
After filling up the tray, stick it on the bottom rack of a preheated oven. Then bake that sucker at 400 degrees for a good 30 minutes. To help crisp it up a bit, we then turned the temperature up to 425 degrees and baked it for an additional 15 minutes.
And there she is all plated with an array of colorful vegetables. You’ll notice a few extra bacon slices on the piece on the left. Yeah, I had some fun with that one.
The ingredients are perfect and it sure looks impressive. But how does Bacon-Wrapped Avocado Chicken actually taste?
Here goes nothing!
BIG Thumbs Up from this guy. Seriously good stuff. The chicken’s nice and moist and the Ranch Avocado dressing gives a real nice flavor to it. I don’t even need to tell you that bacon on anything is an improvement, so just imagine how glorious an already delicious chicken recipe is now!
Bacon-Wrapped Avocado Chicken Recipe
- 3 lbs. boneless, skinless chicken breasts
- 2 packages of bacon (or turkey bacon)
- 1/2 cup of Hidden Valley Ranch Avocado salad dressing
- Defrost chicken if necessary, and cut each breast in half.
- Preheat oven to 400 degrees.
- Pour salad dressing into bowl and coat each half breast with dressing.
- Wrap 2 pieces of bacon around each half breast.
- Place in greased backing pan.
- Cook at 400 degrees for 45 minutes, then at 425 degrees for an additional 15 minutes
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This post is sponsored by DataRank and Hidden Valley Ranch. All opinions are 100% my own.