Bacon, Honey Mustard Chicken
Do you know that delicious Monterey Chicken from Chili's, one that is very similar to the Aussie Chicken from Outback too?
I've made it a couple times and even have it posted here on my blog.
Here's a slightly different version.....oh and if the thought of frying the chicken breasts in the bacon grease sends you into the fetal position and crying in pain, don't.
You can omit that part and fry it on a non stick skillet.......OR.......you can throw caution to the wind and do it in the bacon grease, cause you know, you don't have to do this every single day, once in a while it's good to drown in bacon fat, right?
1 lb boneless, skinless chicken breasts (I like the thin sliced so that I don't have to pound it down)
Bacon (I do 2 slices per chicken breast)
1/2 c. honey
1/2 c. Dijon mustard
juice of 1/2 lemon
1/2 t. paprika
1/2 t. salt
pepper to taste
American cheese slices (1 per breast)
Preheat oven to 400 F.
Mix together Honey, Dijon mustard, lemon juice, paprika, salt and pepper, in a medium bowl.
Rinse chicken breast and pat dry. If you didn't get the thin sliced breasts, then pound the chicken breast between 2 sheets of wax paper until about 1/2 - 3/4 inch thick.
Add chicken to the marinade bowl, swish around a bit to cover completely and set aside.
Fry the bacon in a skillet, remove when cooked and set aside.
Keep the bacon grease in the pan. Pour off the excess marinade and fry the chicken, 3 pieces or so, at a time, for about 2 minutes on each side or until nicely browned.
Transfer to a baking sheet covered in foil. Bake in the oven for 10 minutes, then remove. Place two pieces of bacon on each chicken breast, then top with a slice of cheese.
Return to the oven for another 5 minutes until cheese is melted.
Serve immediately.I served mine with garlic mashed potatoes. YUM!