Ranch Chicken

By cmschnettler

Ingredients

• 3 large chicken breasts, sliced in half
• 2 cups half and half (or milk or cream or whatever you have)
• 1 can Rotel
• 2 tablespoons dried ranch dressing mix
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 5 or 6 strips of bacon
• 1 cup shredded cheddar cheese
• Hamburger buns (optional)

Preparation

Step 1

In a bowl, combine the half and half, rotel and seasonings (including the ranch mix). Pour it over the chicken in a ziplock bag or in a casserole and set aside for 15 minutes to 2 hours.

Put the chicken in the pan with the grease over medium-high heat and pour in some of the milk/tomato mixture with it — about half. Cook the chicken on each side for about 5 minutes or until it's a nice, golden brown. When the second side is almost finished cooking (by now the liquid should be almost completely cooked down) top each piece of chicken with a sprinkle of shredded cheese and some pieces of bacon. I broke up my bacon into bite-sized hunks.