Gruyère and Bacon Baked Chicken Breasts
My thoughts of substantial main dishes become more focused as the brilliant sun heads southward this afternoon. This is just one of those comfort dishes on our table in the next few months. These chicken breasts are marinated in a loosely based ranch dressing with dill highlights and then baked with a topping of bacon and gruyere cheese. Quick and easy to prepare with a stick to your ribs satisfaction.
4 servings
INGREDIENTS:
½ cup mayonnaise
1 tablespoon lemon juice
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon dry mustard
1 ½ teaspoon fresh dill, chopped
¼ teaspoon sea salt
⅛ teaspoon fresh ground black pepper
4 strips thick sliced bacon, preferably sugar-free, cut into two-inch pieces
4 boneless, skinless, chicken breasts
2 cups Gruyère cheese, shredded
1 tablespoon extra virgin olive oil
4 cups fresh spinach
Extra fresh dill, chopped
DIRECTIONS:
Blend the mayonnaise, lemon juice, garlic powder, onion powder, dry mustard, dill, and sea salt in a bowl. Coat the chicken breast with this mixture and refrigerate for thirty minutes.
Preheat the oven to 400°F.
Brown the bacon in a skillet over medium heat. Remove the bacon from the pan and reserve. Remove the chicken breasts from the marinade. Place the chicken breasts sprinkled with salt in a single layer in the skillet with hot bacon fat. Cook until browned on both sides, about five minutes on each side.
Top the chicken with the bacon and the cheese. Cover with a lid and bake in the oven for fifteen minutes or until chicken breasts register 165°F.
In the meantime, heat the olive oil until shimmering. Add the spinach a handful at a time until slightly wilted.
To serve, place the chicken breasts on the wilted spinach and serve hot. Garnish with the extra chopped dill.
Gruyère and Bacon Baked Chicken Breasts
Ingredients
- ½ cup mayonnaise
- 1 tablespoon lemon juice
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon dry mustard
- 1 ½ teaspoon fresh dill, chopped
- ¼ teaspoon sea salt
- ⅛ teaspoon fresh ground black pepper
- 4 strips thick sliced bacon, preferably sugar-free, cut into two-inch pieces
- 4 boneless, skinless, chicken breasts
- 2 cups Gruyère cheese, shredded
- 1 tablespoon extra virgin olive oil
- 4 cups fresh spinach
- Extra fresh dill, chopped
Instructions
- Blend the mayonnaise, lemon juice, garlic powder, onion powder, dry mustard, dill, and sea salt in a bowl. Coat the chicken breast with this mixture and refrigerate for thirty minutes.
- Preheat the oven to 400°F.
- Brown the bacon in a skillet over medium heat. Remove the bacon from the pan and reserve. Remove the chicken breasts from the marinade. Place the chicken breasts sprinkled with salt in a single layer in the skillet with hot bacon fat. Cook until browned on both sides, about five minutes on each side.
- Top the chicken with the bacon and the cheese. Cover with a lid and bake in the oven for fifteen minutes or until chicken breasts register 165°F.
- In the meantime, heat the olive oil until shimmering. Add the spinach a handful at a time until slightly wilted.
- To serve, place the chicken breasts on the wilted spinach and serve hot. Garnish with the extra chopped dill.
Nutrition Facts
Calories
717.88Fat (grams)
61.74 gSat. Fat (grams)
21.4 gCarbs (grams)
2.53 gFiber (grams)
0.75 gNet carbs
1.79 gSugar (grams)
0.66 gProtein (grams)
37.93 gSodium (milligrams)
1122.27 mgCholesterol (grams)
144.37 mgThe information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.