4 -6 slices bacon
1 (18 ounce) bottles barbecue sauce ( you may not use it up, depending on how much you use)
8 ounces shredded monterey jack cheese
green onion stems (optional)
1 (24 ounce) bottles Hidden Valley® Original Ranch® Dressing
mccormick grill mates barbecue seasoning ( to taste)
Preheat oven to 400 degrees. Lightly spray bottom of medium to large baking dish with regular cooking spray. Chop green onion stems into small pieces, as much as you would like. Fry bacon on stove until crispy. Lay flat on paper towels to absorb grease. After it cools, crumble bacon and set aside. (I used the precooked microwave bacon and it turned out good). Brush both sides of chicken breasts with barbecue sauce. Lay chicken flat in a shallow baking dish and season with the barbecue seasoning. Flip and season opposite sides. Let chicken set for 10 minutes. Brush each chicken breast with barbecue again. Pour Hidden Valley Ranch dressing over each chicken breast, covering thoroughly. Place crumbled bacon pieces over chicken in dish. Add shredded Monterrey Jack cheese (make sure to completely cover the chicken with cheese) and green onions over dish. Bake in a preheated oven at 400 degrees for 45 to 50 minutes uncovered. Comes out very tender!