A chicken BLT sandwich made with lots of ranch flavor. The chicken and bacon are baked in the oven and finished with tomato, lettuce, and a brioche bun.
Preheat the oven to 400°F and set out two baking sheets. Line one of the baking sheets with aluminum foil and set a wire rack on the inside of the tray.
Arrange the slices of bacon on the lined baking sheet on top of the wire rack, making sure the edges do not hang over the edge. Set aside.
Drizzle the halved chicken breasts with olive oil, and then season them with the black pepper and enough of the ranch packet to cover both sides of each breast. Rub the seasoning into the chicken to make it evenly distributed. Arrange on the remaining baking sheet.
Bake the chicken and bacon in the oven for 20 minutes, until the chicken breasts are cooked through and the bacon is crisp
Remove the baking sheets from the oven. Squeeze the fresh lemon juice over the top of the chicken breasts.
Optional step: toast the brioche buns in the stove top by placing them in a large pan, cut side down. Toast for about 3-4 minutes on medium-high heat until browned.
Spread about 1 tablespoon of ranch dressing onto each of the bottom buns. Place a chicken breast on each bun, followed by bacon slices, tomato slices, and lettuce. Add the top bun and enjoy!