Ingredients

The following ingredients have 8 Servings
  • 4 boneless, skinless chicken breasts
  • 8 medium eggs
  • 2-3 tablespoons Ranch seasoning
  • 1/4 teaspoon ground black pepper
  • 2-3 tablespoons parmesan cheese (grated)
  • 4 slices bacon (cooked and crumbled)
  • sliced green onions or rosemary for garnish

Instruction

  • Preheat the oven to 350 degrees F. Spray a muffin pan with nonstick cooking spray.
  • Run water over chicken breasts and pat dry with a paper towel. Cut chicken breast parallel to the cutting board, the same length and width as the breast so that you have two equal sized chicken cutlets. You should have 8 cutlets.
  • Place the chicken on a cutting board with plastic wrap over them. With a meat mallet, pound the chicken breast 1/2-inch thick. (If the breasts are too thick, they will not cook through.)
  • Press a chicken cutlet into 8 muffin cups to form bowls. 
  • Sprinkle 1/2 of the Ranch seasoning and black pepper over chicken. Crack one egg into each chicken bowl. Top with remaining Ranch seasoning and black pepper. 
  • Sprinkle Parmesan cheese and bacon on top of eggs.
  • Bake 20 to 25 minutes or until edges of chicken is browned and egg is set. At 20 minutes the white is firm with a runny yolk. 
  • Remove from oven and sprinkle with green onions or chopped, fresh rosemary. Serve immediately.