Description
A tasty, warm chicken dish with bacon, cheese, and a sweet mustard sauce, reminiscent of the restaurant version but easily made at home.
Ingredients
Scale
- 4 chicken breasts (horizontally sliced in half)
- 6 slices of cooked bacon
- 2 cups Monterey Jack cheese
- 1/3 cup mayo
- 1 Tbsp honey
- 2 tsp stone-ground mustard
Instructions
- Preheat oven to 375°F (190°C) if you plan to finish in the oven.
- Slice each chicken breast in half horizontally to make 8 thin pieces. Pat dry and season with salt and pepper.
- Cook the 6 slices of bacon until crisp. Drain and chop or leave whole.
- Heat a skillet over medium-high heat with a little oil. Cook the chicken 3–4 minutes per side until golden and nearly cooked through.
- Mix 1/3 cup mayo, 1 Tbsp honey, and 2 tsp stone-ground mustard in a small bowl. Set sauce aside.
- Place the cooked chicken on a baking sheet or in the skillet. Spread a small amount of the sauce on each piece.
- Add bacon and then top with the Monterey Jack cheese (about 2 cups total over all pieces).
- Put the chicken in the oven for 3–5 minutes, or cover the skillet, until the cheese melts and bubbles. Do not overcook the chicken.
- Serve hot with extra sauce on the side.
Notes
For best flavor, use cooked bacon and watch the oven closely when melting cheese to prevent burning.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 125mg