KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
2 lbs. boneless, skinless chicken breasts or thighs
2 tbsp. Extra Virgin Olive Oil
1 tsp kosher salt
1 tbsp. Classic Ranch Seasoning (see below)
3-4 Thick slices bacon, chopped
6 large white mushrooms
1 tsp. dried dill weed
1 tsp. dried parsley
½ tsp. garlic powder
½ tsp. onion powder
¼ tsp. ground black pepper
Trim the chicken of excess of bits of fat and place them in a re-sealable large bag. If you are using chicken breasts that are larger than 3” by 6” cut them in half lengthwise so they’ll cook faster. If you are using thighs, toss them in as-is.
Add the olive oil, kosher salt and the Classic Ranch Seasoning to the bag. Seal and smoosh everything around so the chicken is evenly coated. Place the chicken on a non-stick baking dish and bake, uncovered for 30 min (for thighs) to 45 min (for breasts), or until the internal temperature reaches 165.
Toss the bacon in a skillet or thick-bottomed sauté pan. Heat the skillet to medium and allow it to come to temp with the bacon. While that is cooking clean the mushrooms and remove the stems and chop them into bite-size pieces.
When the bacon is about half done (some of the fat has been rendered and the meat has firmed up a bit, but it’s still considered undercooked) add the mushrooms to the pan and mix together. Cook stirring occasionally for about 15 minutes or until the bacon begins to crisp and the mushrooms caramelize.
Comments