Ingredients:

  • 680g boneless skinless chicken breasts
  • 120ml high-quality mayonnaise
  • 28g Ranch Seasoning
  • 150g sharp cheddar cheese, freshly shredded

Instructions:

  1. Preheat your oven to 200°C. Note: A hot oven is vital for immediate searing.
  2. Pat the 680g of chicken breasts dry with paper towels. Keep going until the surface is matte.
  3. Whisk 120ml of mayonnaise with the 28g ranch packet. Listen for the gritty sound of the spices dissolving into the cream.
  4. Use a brush or spatula to slather the mayo mixture over the chicken. Note: Ensure every nook and cranny is covered.
  5. Press 150g of freshly shredded cheddar onto the top of each breast. Press firmly so the cheese sticks to the mayo.
  6. Place in the center rack for 20 minutes. Wait for the aroma of toasted garlic to fill the kitchen.
  7. Remove when the internal temperature hits 74°C. The cheese should be bubbling and starting to shatter at the edges.
  8. Let the chicken sit for 5 minutes before slicing. Note: This allows the juices to redistribute through the fibers.