Approved by the Picky Eater in our home! 🎉
I had large chicken breasts, so I sliced a pocket in each and stuffed the cavity with some of the ranch mixture and a mozzarella stick each. I added the shredded cheese into the mix after that and smothered the chicken tops. I also increased the temperature to 400 so that it was ready in 30 minutes. The liquid at the bottom of the baking pan was lovely on rice.
