Ingredients
- Boneless, skinless chicken breasts: 2 large (about 1.5 lbs)
- Cream cheese: 4 oz, softened
- Ranch dressing mix: 1 packet (1 oz)
- Shredded mozzarella cheese: 1 cup
- Cooked bacon: 4 slices, crumbled
- Green onions: 2, thinly sliced
- Olive oil: 1 tablespoon
- Salt and pepper: to taste
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Step 2: Cut each chicken breast horizontally, almost all the way through, to create a pocket. Season the chicken breasts with salt and pepper.
- Step 3: In a medium bowl, combine the softened cream cheese, ranch dressing mix, mozzarella cheese, crumbled bacon, and green onions. Mix until well combined.
- Step 4: Evenly divide the cheese mixture and stuff it into the pockets of the chicken breasts.
- Step 5: Drizzle the stuffed chicken breasts with olive oil and place them in the prepared baking dish.
- Step 6: Bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Let rest for 5 minutes before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the chicken bombs in the oven or air fryer to maintain their crispy texture.
- Serve these chicken bombs with a side of roasted vegetables or a fresh salad for a complete meal.
- Don't overstuff the chicken pockets; a little filling goes a long way and prevents leaks during baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American