Crunchy Roasted Chicken with Cheesy Bacon Cheddar Dip

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Chicken Breasts, boneless skinless (I have about 2 pounds)
1 to 1 and 1/2 cups of Do You Bake? Cheesy Bacon Cheddar Dip, made as a dip (not the dry mix)
1 tsp DYB? Poultry Seasoning
1 tsp DYB? For the Love of Garlic Seasoning
1/2 lemon squeezed for juice
1 to 2 Tablespoons Soy Sauce
2 to 3 Tb DYB? Chive ‘n’ Onion Seasoning
2 to 3 cups bread crumbs (no seasoning — I make my own from stale bread and throw the crumbs in the freezer to use when I need it)
2 to 3 Tablespoons olive oil
2 to 3 Tablespoons Butter


Mix Dip, Poultry Seasoning, Do You Bake? For the Love of Garlic Seasoning, Lemon Juice, Soy Sauce together in a big bowl. Set aside.

Mix breadcrumbs with DYB? Chive n Onion Seasoning. Place on plate and set aside.

Pre-heat skillet on Med-High to High

Right before you place the first piece of chicken in the pan, add the butter and oil. Toss together (TIP — Combining Olive oil with butter helps to prevent butter from burning in a pan)

Dredge chicken in Bacon Dip Mix and then coat in the breadcrumbs

Add coated chicken to pan. Brown on each side. Cover pan with foil and cook 30 to 45 minutes until chicken is done (juices run clear).

Serve with your favorite veggie!

I am serving with Broccoli (steamed) and baked Sweet Potatoes.

Recipe courtesy Jenn at DYB?


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