This is the 2nd time I've prepared this chicken for my family. Was it as good this time? You bet! They loved it. So, as promised, I'm going to share the recipe with you. Hey Teri, prep time for this is about 2 hours due to the fact that you need to marinate the chicken breasts.
Ingredients:
- 1/2 cups Dijon Mustard
- 1/2 cups honey
- 1/2 whole lemon (just the juice)
- 1/2 t paprika
- 1/2 t salt
- 6 whole, boneless, skinless chicken breasts (I only used 3, since there's just 3 of us)
- 1 lb thick cut bacon (or enough so that each breast has 2 slices)
- Bacon grease
- Sharp cheddar cheese, to taste (shredded)
- Canola oil
Directions:
To begin, make the marinade. In a large bowl mix together 1/2 cup Dijon or country, grainy mustard with 1/2 cup honey, juice of 1/2 lemon, 1/2 teaspoon paprika, and 1/2 teaspoon salt. Whisk together until smooth. Set aside.
Next, rinse the chicken breasts, place between two sheets of waxed paper and pound to around 1/2 to 3/4" thick with a mallet or rolling pin. I just made mine as close to the same thickness all around. You know how part of the breast is always thicker. . . I just pounded until that part was the same thickness as the other part of the breast. Now, add the chicken to the marinade, cover with plastic wrap and place in the refrigerator for 1 to 3 hours. I let mine set about 2 hours.
While the chicken marinates, fry your bacon. When finished cooking, reserve 1/4 cup of the bacon grease and clean out the skillet.
When the chicken is done marinating, preheat the oven to 400 degrees. Remove the chicken from the fridge and pour off excess marinade. Heat half of the reserved bacon grease with an equal quantity of Canola Oil in the clean skillet over medium-high heat. When the grease is nice and hot add two or three pieces of chicken to it. Cook until brownish/blackish. The recipe says 1 to 1 1/2 minutes per side but mine cooked longer. I guess it depends on your stove. Remove the chicken to a large baking sheet and place in a preheated oven to cook for about 10 minutes. Remove from oven.
Lay a couple of pieces of bacon over each chicken breast and sprinkle your shredded sharp cheddar cheese over the top of the chicken as generously as you like. Return pan to oven for an additional 5 minutes or until cheese is melted and bacon is sizzling. As my brother, Phil, likes to say, yumo! I served this with mashed potatoes, garden peas, fresh strawberries and of course Katie wanted some fried okra. By the way, there were no leftovers! Tune in later for dessert. Katie made "Fluffy Oatmeal Raisin Sandwich Cookies."
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