Backed Crack Chicken Recipe

Directions

• Preheat oven to 400˚F.
• Lightly grease a 9×13 baking dish with cooking spray and set aside.
• Set a large skillet over medium-high heat and add the diced bacon; cook until crispy.
• Remove bacon from skillet and set aside. Don’t discard bacon fat.
• Return skillet to heat and add vegetable oil to the remaining bacon fat.
• Pound chicken breasts to a ¼-inch to ½-inch thickness and season with salt, pepper, garlic powder, and paprika.
• Add chicken breasts to the hot oil – you may have to do this in batches if the skillet isn’t big enough – and cook chicken breasts for 2 to 3 minutes or until golden brown on the bottom.
• Flip over the chicken breasts, add butter, and continue to cook for 2 more minutes or until browned.
• Remove chicken breasts from the skillet and arrange them in the previously prepared baking dish. Set aside.
• 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. See notes.
• Top each chicken breast with 2 tablespoons of the cream cheese mixture. Spread to coat the surface of each chicken breast.
• Take half of the diced bacon and add on top of the cream cheese over each chicken breast.
• Sprinkle shredded cheese over the chicken breasts.
• Bake, uncovered, for 15 minutes, or until chicken is cooked through and cheese is melted and lightly browned.
• Remove from oven.
• Garnish with remaining bacon, fresh parsley, and scallions.
• Serve.