Bacon-Ranch Chicken

Well I got the idea from here…”Ranch Style Chicken”…sounds good, right?  And it probably is, but it really isn’t “Ranch”-y as in Ranch seasoning.  I think the name of the dish just kind of came from the fact that the author lives on a ranch.  This is fine, and I am sure her version is delicious.  However, I decided to make ours Bacon-Ranch Chicken as in Bacon, Ranch seasoning, and chicken!  Of course, I did not come up with the idea on my own either…but I googled “Ranch Chicken,” I believe it was, and this is what I found and came up with!

Cook some bacon.  Coat your chicken breasts with liquid Ranch salad dressing, then in dredge in bread crumbs.  Fry the coated chicken in the grease from the bacon (I know, I know…so unhealthy!)  Then, after a few minutes on both sides, when your chicken has some good color, place in an oven-safe dish and bake for about ten minutes or until cooked through.  Take out of the oven, place two slices of bacon on top of each chicken breast, and sprinkle cheddar cheese on top.  Place the pan back into the oven until the cheese is melted.  (You can turn on the broiler for a few seconds if necessary to melt the cheese more quickly…watch it, though!  It burns food real fast!)  Remove chicken from oven, call your husband, thank God for it, and devour!

If you want to be extra unhealthy, deep fry some thinly sliced onion for Onion Strings!


There is just something about that simple buttery bun, with a whole slice of white meat chicken and a couple pickle slices in between the bread slices.  Those slightly salted waffle fries always hit the spot too–I always get the large size!  Last time we went there, I tried their “famous” lemonade, which is near perfect.

Andrea and I first went to our local Chick-fil-A several months after moving to Pennsylvania.  What sparked my interest was a radio program that we have on a radio program I had just heard called Legends of Success with John Resnick (which I still try to listen to most Saturdays at 7:00am, News Radio 910 WSBA York). Every week, the host interviews a successful founder or CEO of a large, well-known corporation, and basically asks them about what made their company successful.  Normal questions are: Why did you choose this area of business?, What was the hardest decision you’ve ever made?, What was the turning point?, What is your business model?, and Why do you love doing this?  I have heard shows where the host interviewed the founders of : Best Buy, Wal-Mart, Outback Steakhouse, Southwest Airlines, Sheetz, and Hasbro.  My favorite interviewee–by far–was S. Truett Cathy, Founder and Chariman of Chick-fil-A.

Mr. Cathy is a true, old fashioned, kind-hearted, and not to mention: savvy businessman.  I couldn’t explain it any better than the below timeline from his website:

1929 At 8 years old, Truett Cathy begins his entrepreneurial journey to business success by operating a Coca-Cola stand in his front yard.
1935 The Cathy family, in desperate financial trouble, moves to downtown Atlanta’s Techwood Homes, the country’s first federally funded housing project. At the time, rent was $67 per month. Even with Truett’s income from his paper route assisting, the family cannot make rent and is forced to return to operating a boarding house.
1935 Truett develops his “customer service” business philosophy while delivering the Atlanta Journal to residents in the Techwood Homes public housing project.
1946 Truett and his brother Ben open The Dwarf Grill (later named the Dwarf House) in the Atlanta suburb of Hapeville. First day sales total $58.20..
1951 Second Dwarf House opens in Forest Park, another south Atlanta suburb.
1960 The Forest Park Dwarf House burns down, prompting Truett to rebuild and pioneer one of the first fast-food restaurants in the Atlanta area, despite initial reluctance from customers.
1961 Truett invents the boneless breast of chicken sandwich, calling it a
He perfected the recipe over a four-year period using cooking techniques from his mother’s humble boarding house kitchen.
1967 Chick-fil-A premiers at Greenbriar Mall in Atlanta, Ga., pioneering in-mall fast-food restaurants.
1973 Truett establishes the Team Member Scholarship program to encourage restaurant employees to further their education. Today, nearly 20,000 students have taken advantage of Chick-fil-A’s scholarship opportunities to further their education.
1985 First full-service Chick-fil-A Dwarf House opens in Jonesboro, Ga.
1986 First free-standing Chick-fil-A restaurant opens on North Druid Hills Road in Atlanta, Ga.
1987 The Cathy family establishes their first WinShape® Foster Home at Woodbury Cottage in Mt. Berry, Ga.
1995 Truett uses Cows to sell chicken. The now famous Eat Mor Chikin®
3-D Cow billboard campaign hits the streets.
2001 Chick-fil-A opens its 1000th location with overall sales in 2001 reaching $1.242 billion — a system-wide increase of 14.35 percent over 2000.
2002 Truett is invited to testify in Washington, DC, before the House Ways & Means Sub-Committee on Business Ethics. Later that year, Truett is invited to President Bush’s Economic Forum held at Baylor University.
2003 Truett and Jeannette Cathy receive the Norman Vincent and Ruth Stafford Peale Humanitarian award in recognition of their “positive difference in the quality of life in our society.”
2004 Truett releases his fourth book: It’s Better to Build Boys Than Mend Men.
2006 Truett celebrates 60 years in the restaurant industry with friends, family and business associates at the original Chick-fil-A Dwarf House restaurant in the Atlanta suburb of Hapeville, Ga., where his restaurant career began.
2006 With nearly 1,300 restaurants in 37 states and Washington, D.C., Chick-fil-A surpasses $2 billion in annual sales in 2006 to remain the second-largest quick-service chicken restaurant chain in the nation, based on annual sales.
2007 Truett pens fifth book, “How Did You Do It, Truett?”, which offers his personal recipe for building a successful business.
2008 President George W. Bush personally recognizes Truett with the Presidential Volunteer Service award.

In the interview, a few good points were made that I truly appreciated.  He made it known that he would never work on Sunday.  He knew other businessman who had the same conviction, but would still make there employees work that day.  Mr. Cathy quotes his father in regards to this, “‘I don’t want to ask people to do that what I am not willing to do myself.”

Another point that was made is each employees’ emphasis on customer service.  Mr. Cathy said something to the effect of, “We just operate by the Golden Rule: ‘Do unto others as you would have them do unto you’.”  He is was not just saying that.  At the Chick-fil-A we go to, about twenty minutes down the road in Shrewsberry, I have never met any fast-food staff as customer service-oriented as they (a testament to their franchise owner, as well).  Whenever someone says “that you”, they always reply back, “Our pleasure!”  Even as a fast food restaurant, they make sure everything is top-of-the-line clean–more than most sit-down places.  The employees who help keep the place clean by emptying trash and wiping down tables are always kind and cordial, asking if you would like a refill.  They will take your cup, refill it to the top, and ask if you would like anything else.

Believe me, I could go on and on about just how good Chick-fil-A’s food is.  I have never been disappointed in the slightest; and even if I could have been, the service and atmosphere blurred everything else over.  I haven’t been there in almost a month, now; so I guess we’re do for some very soon!