Ingredients
6 boneless, skinless chicken breasts, pounded 1/2" - 3/4" thick
1/2 lb. thick cut bacon, peppered, if available
bacon grease, reserved
1/2 cup honey
1/2 cup dijon mustard
Juice of 1/2 lemon
1/2 teaspoon paprika
1/2 teaspoon salt
Pinch of cayenne(optional)
Sharp Cheddar Cheese
Canola oil
Preparation
To begin, mix together mustard and honey. Add lemon juice , paprika, cayenne, and salt. Add pounded chicken to honey-mustard mix; marinate for 2-3 hours. While chicken marinates, fry bacon, reserving 1/4 cup grease.
Remove the chicken from the fridge and pour off excess marinade into the sink. Heat half of the reserved bacon grease with an equal quantity of canola oil in a clean skillet over medium-high to high heat. Cook chicken just until well-seared, about 1 to 1 1/2 minutes per side.
Place partially cooked chicken breasts on a large baking sheet. Cook about ten minutes in the 400 degree oven, then remove the pan from the oven and top with bacon and cheddar cheese. Return pan to oven and cook another 5 minutes, until cheese has melted and bacon is sizzling.
