Bacon Ranch Chicken Breasts

From Coffey To Go:

Bacon Ranch Chicken Breasts

* Exported from MasterCook *

Bacon Ranch Chicken Breasts

8 ounces bacon
4 chicken breast halves without skin
1 can cream of chicken and mushroom soup
1/4 cup liquid (water, chicken broth, lc milk, etc.)
1 packet ranch-style dressing mix

Cut bacon slices into squares. Cook until very crisp. Remove from pan to paper towels to drain. Set aside.

While bacon is cooking, pound chicken breasts between two sheets of plastic wrap to a uniform thickness.

In hot bacon grease, brown chicken on both sides. Cook through.

Remove chicken to a baking dish large enough to hold pieces in a single layer.
Preheat oven to 350F.

In a small bowl, combine soup, salad dressing mix, liquid of choice and bacon pieces. Stir to combine.

Pour evenly over chicken in baking dish.

Bake, covered, for one hour, or until sauce is bubbly and chicken is fork-tender.

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Per Serving (based on 4 servings): 518 Calories; 34g Fat (59.2% calories from fat); 47g Protein; 6g Carbohydrate; 3g Dietary Fiber; 124mg Cholesterol; 1637mg Sodium. Exchanges: 0 Grain(Starch); 6 Lean Meat; 4 Fat.

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