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1
Prepare the ranch dip by mixing the sour cream with 1 1/2 tablespoons of the ranch dip mix.
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2
Add one teaspoon of the powdered ranch dip mix to the chicken breasts and massage into the meat.
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3
Place the chicken in a sealable bag and add 3 tablespoons of the prepared ranch dip to the breasts.
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4
Seal and use your hands to massage the dip all over the chicken, then refrigerate for 3 hours.
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5
Cover the remaining prepared dip and refrigerate it until it is needed later.
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6
Reserve the remaining powdered mix for use on the potatoes.
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7
After the chicken has marinated for three hours, preheat the oven to 400F.
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8
Start the mushroom topping by heating a large skillet over medium-high heat.
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9
When hot, add the butter.
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As soon as it melts, add the mushrooms and flatten them into an even layer.
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Sprinkle the shallot over the mushrooms and saute for three minutes without stirring.
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After three minutes, reduce the heat to medium, stir, and heat an additional three minutes.
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After three minutes, stir again, and heat an additional three minutes.
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Add the garlic, thyme, and some pepper then cook for one minute longer.
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Add the water and soy sauce, stir, and allow the liquids to evaporate (about 30 to 45 seconds longer).
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16
Spoon the mushrooms onto a clean plate.
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While the mushrooms are cooking, add the frozen cubed potatoes to a microwave-safe bowl, cover with plastic wrap, and heat for two to three minutes, stirring them once during heating.
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Add 1/2 tablespoon of oil to the heated potatoes and toss.
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Sprinkle the leftover powdered dip mix over the potatoes and some black pepper to taste.
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Stir to combine.
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Taste for salt and adjust as needed.
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22
After the mushrooms have finished cooking, wipe out the skillet, add one tablespoon of oil, and increase the heat to medium-high.
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23
When the oil is hot, add the marinated chicken.
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24
Add some pepper to the top of the each breast.
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25
Saute on the first side for two minutes, flip, then saute the other side for one minute longer.
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26
Place the chicken into two individual au gratin dishes or two small pyrex dishes (or add both pieces to one 8x8 glass dish).
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27
The chicken will not be fully cooked after three minutes, but will finish cooking in the oven.
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28
Add one cup of the potatoes around the sides of each chicken breast.
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29
Spread 2 tablespoons of the prepared ranch dip on top of each breast.
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30
Pile some of the mushrooms on each of the dip-covered breasts.
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You may have some of the mushrooms leftover.
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If so, use them for another purpose.
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33
Add two ounces of cheese in a heaping pile to each of the chicken breasts.
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34
If any of the cheese gets on the potatoes, dont worry.
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35
Bake for 17 minutes.
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36
Add 1 to 2 tablespoons of the bacon bits to top of the chicken and potatoes in each dish.
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37
Bake another 3 minutes.
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38
Remove from the oven and garnish each chicken breast with a dollop of the prepared ranch dip and some of the chopped scallion.
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39
For more recipes, check out Cooking Ventures at http://cookingventures.blogspot.com.
