Step by step

Method

6 steps

1. 1

   Slice each chicken breast in half lengthwise. If the pieces are still thick, cover them and pound them to about ¾ inch so they cook at the same pace.

2. 2

   Whisk the ranch dressing, olive oil, Worcestershire sauce, vinegar, lemon juice, garlic, and pepper. Reserve ⅓ cup of the mixture before it touches the raw chicken.

3. 3

   Put the chicken in a food-safe bag or covered dish and pour in the remaining marinade. Chill for 30 minutes or up to overnight.

4. 4

   Cook the bacon slowly in a large skillet over low to medium-low heat, turning until crisp. Move it to a plate, crumble it when cool, and reserve 2 tablespoons of the drippings.

5. 5

   Heat the drippings over medium-high heat. Lift the chicken from the marinade, leaving a thin coating, and cook 5–6 minutes per side. Spoon the reserved clean marinade into the pan as the chicken cooks; it is ready at 165°F.

6. 6

   Rest the chicken for 5 minutes, then top with the crumbled bacon and spoon over any cooked pan sauce.