My inspiration for this recipe came from my Kraft Food and Family magazine. I love any dinner with minimal work and maximum flavor. A nice baked chicken and potato dinner hits the spot almost any night, right?
4 boneless, skinless chicken breasts
1 small bottle of Ranch dressing (the actual dressing in a bottle…not the powder kind)
6 slices of bacon (we used turkey bacon)
8-10 red potatoes, cut into chunks
1 onion, chopped
1 cup Cheddar cheese
Preheat oven to 400 degrees.
About one hour before you’re ready to start cooking (or earlier if you think of it), marinate the chicken in the entire bottle of Ranch dressing. Refrigerate while marinating.
After the chicken is finished marinating, cook bacon in a large skillet over medium-high heat until crisp. Remove to a paper towel to drain. Saute onion and potatoes in bacon drippings about 5-7 minutes, stirring occasionally. Chop reserved bacon into bits and add to onion and potato mixture. Remove from heat.
Spoon potato mixture into a lightly greased 13×9 inch baking dish. Remove chicken from marinade and place on top of the potatoes. Discard the marinade.
Bake 30-35 minutes. Top with cheese and cook an additional 5 minutes or until cheese is melted.
Simple, simple, simple! This recipe would also make a great potluck too. Loved it!