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Add chicken breasts to the hot oil – you may have to do this in batches if skillet isn’t big enough – and cook chicken breasts for 2 to 3 minutes, or until golden brown.
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Flip over the chicken breasts, add butter, and continue to cook for 3 more minutes.
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Remove chicken breasts from skillet and arrange in previously prepared baking dish. Set aside.
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In a small bowl combine cream cheese, garlic powder, onion powder, dill weed, and chives; mix until thoroughly combined. Taste for seasonings and adjust accordingly. *You can also just stir in 1 tablespoon of store-bought ranch seasoning.
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Top each chicken breast with 2 tablespoons of the cream cheese mixture. Spread to coat the surface of each chicken breast.
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Take half of the bacon and add on top of the cream cheese.
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Sprinkle shredded cheese over the chicken breasts.
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Bake, uncovered, for 15 minutes, or until chicken is cooked through and cheese is melted and lightly browned.
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Remove from oven.
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Garnish with remaining bacon, fresh parsley, and scallions.
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Serve.
WW FREESTYLE POINTS: 13
REDUCE your FREESTYLE POINTS DOWN TO 8-points by using low fat cheddar and light cream cheese.
HOW TO FREEZE CRACK CHICKEN
- Transfer cooled crack chicken to a large freezer bag or airtight container. Store in the freezer for up to 3 months.
- When ready to serve, remove from freezer the night before and let thaw in the fridge overnight.
- Reheat and serve.
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