From Lyn Sewell
4 slices thick-cut bacon
4 boneless skinless chicken breasts (about 1 and 3/4 lbs.)
Kosher salt
Freshly ground black pepper
2 t. ranch seasoning
1 and 1/2 cups shredded mozzarella
chopped chives, for garnish
In a large skillet over medium heat, cook bacon til crispy. Place cooked bacon on a paper-towel-lined plate for use later. Drain all but 2 T. of bacon fat from the skillet.
Season chicken with salt and pepper. Return skillet to medium-high heat; add chicken and cook til golden and just cooked through, about 6 minutes per side.
Reduce heat to medium and sprinkle chicken with ranch seasoning. Top with mozzarella.
Cover the skillet and cook until the cheese is melted and bubbly.
Crumble and sprinkle bacon and chives on top before serving.
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