4 large, boneless, skinless chicken breasts, thawed
1 cup of flour
2 cups buttermilk
1 teaspoon salt
1 teaspoon black pepper
1 can Pringle's Jalapeno potato chips, finely crushed
6 strips bacon, cooked and finely chopped
1 cup shredded pepper jack cheese
1/2 cup Pace salsa
1/2 cup bacon ranch dressing
Fry bacon in a large skillet. Remove and set aside to cool. Save the bacon drippings in the skillet.
Press out chicken until it's approximately 1/2 inch thick. Place flour, salt and pepper in a mixing bowl and blend lightly. Dredge the chicken in the flour, coating completely. Dip the chicken in the buttermilk, then coat liberally with the crushed potato chips. Place in skillet with the bacon drippings and fry until done, about 8 minutes on each side. Place the chicken in a lightly oiled baking dish and set aside.
Finely chop the bacon. In a small mixing bowl, combine bacon, ranch dressing, salsa and cheese. Mix thoroughly, divide mixture evenly into four portions and spread on the chicken breasts.
Place in a 350 degree oven until cheese mixture is lightly browned, about 8-10 minutes.
Serve immediately with refried beans and Mexican rice. Garnish with salsa or pico de gallo.