As soon as these hit the table fresh from the oven, they’re gone in seconds and I miss out.

1. Preheat your oven to 400°F (200°C) or prepare your grill for medium-high heat.

2. Cut four large pieces of aluminum foil and grease each with olive oil.

3. Place one chicken breast in the center of each piece of foil and season with salt and pepper.

4. In a mixing bowl, combine the softened cream cheese and ranch seasoning mix until well blended.

5. Spread the cream cheese mixture evenly over each chicken breast.

6. Sprinkle shredded cheddar cheese over the cream cheese layer.

7. Top each piece with crumbled bacon and chopped green onions.

8. Fold the sides of the foil over the chicken, covering completely and sealing the packets closed.

9. Place the foil packs on a baking sheet (if using the oven) or directly on the grill.

10. Cook for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).

11. Carefully open the foil packs (watch out for hot steam) and serve.

For a bit of spice, you can add some finely chopped jalapenos or a sprinkle of red pepper flakes to the cream cheese mixture. If you have picky eaters who aren’t fond of ranch seasoning, try replacing it with a bit of garlic powder and paprika. To make it extra hearty, you can add some sliced bell peppers or mushrooms to the foil packs before baking. And for those avoiding dairy, try using a dairy-free cream cheese and dairy-free shredded cheese.