CHICKEN BACON RANCH GRILLED CHEESE RECIPE - (4.4/5)
Provided by á-25138
Number Of Ingredients 7
Steps:
- Cook bacon in a skillet over medium heat until crispy. Transfer bacon to a paper towel lined plate (to drain excess grease) and drain off grease. If you do not have a panini press (join the club!), use this skillet to make the grilled cheese. Butter one side of each slice of bread. Take one slice of bread, butter side down and slather the other side of the bread with 1 tablespoon of ranch dressing (or a tad bit more if you like). Place half of the cheese on top of the ranch. Layer on chicken and bacon. Top with remaining cheddar cheese. Slather remaining slice of bread with remaining ranch dressing and place atop the cheese, ranch side down, butter side up. Place sandwich on panini press and cook until bread is golden brown and cheese is melty. If you do not have a panini press, do not fret. Place non-stick skillet over medium heat. Transfer sandwich to skillet and cook until bread becomes golden brown and the cheese begins to melt. Carefully flip sandwich and cook the other side of the sandwich until golden brown. You may need to place a heavy pan atop the sandwich when you are grilling it, to smash it down a bit - helps stick it all together. I used a square pyrex dish. Remove from skillet, slice in half, and enjoy immediately.
CHICKEN BACON RANCH PANINI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 4 sandwiches
Number Of Ingredients 8
Steps:
- Fry the chicken breasts in 1 tablespoon butter and the canola oil in a skillet over medium-high heat until done in the middle, about 8 minutes. Set aside.
- To assemble the sandwiches, spread a generous amount of mustard on half of the bread slices. Spread a generous amount of ranch dressing on the other half. (Definitely be generous; when the sandwiches cook, these will turn into more of a "sauce.")
- On the ranch-covered slices of bread, place a slice of cheese, a piece of chicken, 2 slices of bacon and a second slice of cheese. Top each with the mustard-covered slice of bread. Butter the outsides of the bread generously with the remaining 4 tablespoons butter, then grill in a panini maker. (If you do not have a panini maker, you can grill the sandwiches in a skillet, laying a heavy skillet on top of the sandwiches to press them together. Turn to grill the other side in the same way.)
- Slice the sandwiches in half and gobble them down immediately.
CHICKEN BACON RANCH SANDWICH ROLL RECIPE BY TASTY
Here's what you need: bacons, Frank's Red Hot Original, white sandwich bread, egg, chicken, ranch dressing, monterey jack cheese, baby spinach, ranch butter, butter, ranch dressing
Provided by Griffin Bohen-Meissner
Categories Lunch
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400ºF.
- Lay out bacon slices on a parchment-lined sheet tray. Generously brush each slice with Frank's Red Hot Original. Bake for 15-20 minutes, until bacon is browned and cooked through. Drain bacon on a paper towel, keeping the hot sauce brushed side facing up. Set aside.
- Place a large piece of plastic wrap on a large cutting board (the entire board should be covered with plastic). Place 1 slice of bread in the upper left corner of the board. Brush the right edge of the bread with whisked egg, then place a second slice of bread next to the first so that it overlaps with the egg wash. Press the two seams of bread together with fingers to seal. Repeat with the rest of the bread, forming 3 rows of 4 slices, brushing with egg wash and pressing to seal wherever the slices overlap. This will form a large rectangle of bread.
- Use a rolling pin to roll out the bread rectangle as thinly as possible.
- In the center of the rectangle, lay out half of the chicken in a row. Top with a drizzle of ranch dressing. Arrange half of the bacon slices on top (horizontally), followed by half of the sliced cheese and half of the spinach. Repeat layering with the rest of the ingredients.
- Brush the top edge of the sandwich roll with whisked egg. Roll the entire sandwich up from the bottom to form a long log. Wrap log tightly with plastic wrap. Refrigerate for 30 minutes.
- Lower oven temperature to 350ºF.
- Mix together melted butter and ranch in a small bowl. Unwrap the sandwich log, place on a sheet tray, and brush sandwich surface with ranch butter.
- Bake for 18-20 minutes, until bread is lightly golden and cheese is melted.
- Slice and serve. (Optional: Serve with more ranch for dipping.)
- Enjoy!
Nutrition Facts : Calories 430 calories, Carbohydrate 5 grams, Fat 31 grams, Fiber 0 grams, Protein 30 grams, Sugar 1 gram
BACON RANCH CHICKEN BAKE RECIPE BY TASTY
Here's what you need: chicken breasts, salt, pepper, ranch dressing, bacon, cheddar cheese
Provided by Robert Broadfoot
Categories Dinner
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 400˚F (200˚C).
- Place chicken breast in a baking dish. Season chicken with salt and pepper, to taste.
- Spread 1-2 Tbsp. ranch on each chicken breast.
- Layer two slices of bacon on top of each chicken breast.
- Top with cheese.
- Bake for 40 minutes.
- Enjoy!
Nutrition Facts : Calories 393 calories, Carbohydrate 1 gram, Fat 22 grams, Fiber 0 grams, Protein 43 grams, Sugar 0 grams
CHICKEN BACON RANCH QUESADILLAS
I love chicken bacon ranch pizza and melts so I thought I would try a quesadilla . It turned out really good! You can add sauteed sweet onions also!
Provided by Honeym
Categories Lunch/Snacks
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Spread 2 tbsp ranch dressing on 2 tortillas.
- Put cheese, chicken, and bacon on top of the ranch. Sprinkle red pepper flakes on each one (optional). Top with remaining tortilla.
- Heat pan. Spray with Pam. Place quesadilla in pan. Cook each side 1-2 minutes until cheese melts and tortilla in slightly browned.
Nutrition Facts : Calories 414.8, Fat 28.2, SaturatedFat 6.2, Cholesterol 22.1, Sodium 859.7, Carbohydrate 32.9, Fiber 2.1, Sugar 1.9, Protein 7.4
GRILLED CHICKEN-BACON-RANCH WRAPS
Make and share this Grilled Chicken-Bacon-Ranch Wraps recipe from Food.com.
Provided by Alison J.
Categories Lunch/Snacks
Time 30m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Preheat barbecue to medium heat.
- Brush chicken with oil.
- Grill 6-8 minutes per side or until chicken is cooked through.
- Remove chicken from barbecue and let stand 5 minutes before cutting into thin strips.
- Put chicken in a medium bowl. Add cheese, tomato, bacon, and ranch dressing. Toss until all ingredients are evenly coated/distributed.
- Spoon mixture evenly down the centre of tortilla. Fold in opposite sides and roll up burrito-style.
- Grill wrap, starting seam-side down, on medium low for 4-5 minutes or until golden brown, turning once.
BBQ CHICKEN & BACON MELT
quick and simple bbq chicken, bacon and cheese melt :)
Provided by beckygrist
Time 45m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Wrap the bacon around the chicken breast and put on a tray in the oven (190 degrees) until chicken is cooked. (Around 20-30 mins)
- When cooked transfer into a small, deep dish - a bowl will do. Squirt the BBQ sauce all over the chicken then top with loads of grated cheese!!
- Put back into the oven for 5 mins or untill cheese is melted and the bbq sauce is hot!
- Eat and enjoy, goes well with potatoe wedges and brocolli!!
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- Place chicken breasts between two sheets of parchment paper and use a heavy rolling pin or pan to pound chicken to an even thickness. Drizzle chicken with oil and season with salt, pepper and garlic powder on both sides.
- Grill chicken for about 5 to 7 minutes per side, or until internal temperature reaches 160 degrees F.
- Meanwhile cut bacon into bite-size pieces and cook in a large skillet over medium-high heat until crisp. Drain off all but 1 tbsp of grease and return pan and bacon to stove top. Turn heat to low and add in ranch dressing, stirring to form a sauce.
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