A crowd-pleasing appetizer spread based on a favorite sandwich combination!
1 lb boneless skinless chicken breasts
¼ cup apple wine or apple juice
1 cup whipped salad dressing (or a little more to get the desired consistency)
½ lb (pre-cooked weight) bacon (Wright's is preferred), cooked crispy
¼ cup grated or minced sweet onion
1 1oz packet dry ranch dressing powder
Salt and pepper
Assorted entertaining crackers for serving
No nutrition information available
Preheat oven 375 degrees F.
Trim chicken breasts if needed, salt and pepper both sides. Place in a baking dish with apple wine/juice. Cover tightly with aluminum foil.
Bake for 25 minutes or until chicken is done at 165 degrees F.
Remove from oven and let chicken cool.
Cut chicken into large chunks and place in bowl of food processor with cooked bacon.
Pulse until chicken and bacon is in small pea-gravel-sized pieces.
Place chicken/bacon mixture in a large mixing bowl with onion.
Stir in ½ the whipped salad dressing, adding more to get the desired consistency to create a chunky spread.
Mix in a tablespoon of dried ranch dressing, adding more if desired for taste.
Chill in refrigerator before serving.