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Preheat oven to 375 degrees. Spray a 9×13 baking dish with nonstick spray.
Place the chicken breasts on a cutting board. Use a sharp knife to cut a deep pocket in the side of each chicken breast.
Add the au jus sauce and ranch seasoning to a small bowl and stir. Sprinkle half of the seasoning mixture over the chicken, rubbing to coat completely. Reserve the other half for another use. See notes.
In a small bowl, mix cream cheese, monterey jack, mayonnaise, and chopped peppers until well combined.
Pour the cream cheese mixture into the pocket you cut into the chicken.
Place the chicken in the prepared baking dish and cover each piece with 2 thin slices of butter.
Bake, uncovered, for 25 to 30 minutes or until chicken is cooked through.
Top with additional pepperoncini rings before serving, if desired.
TIPS AND NOTES:
Be sure to use the ranch seasoning mix and not the ranch sauce mix, as the seasoning is less salty than the sauce.
We find it too salty to use the entire amount of seasoning on just 4 chicken breasts. You can double the rest of the recipe and use all the seasoning or store it in an airtight jar for next time.
Pepperoncini peppers are not very spicy, but for a milder flavor, use banana peppers.
Nutritional information:
Serving: 1| Calories: 409 kcal (20%) | Carbohydrates: 4 g (1%) | Protein: 43 g (86%) | Fat: 32g (49%) | Saturated fat: 16 g (100%) | Polyunsaturated fats: 13 g | Cholesterol: 107 mg (36%) | Sodium: 1277 mg (56%) | Sugar: 1g (1%) | Net carbs: 4 g (8%)
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