Ranch Style Chicken
adapted from Pioneer Woman
|Prep Time 2 Hours||Servings 6||Cook Time 45 Minutes|
½ c. Dijon mustard
½ c. honey
2 T lemon juice
½ t. paprika
½ t. salt
6 whole boneless, skinless chicken breasts
1 lb. thick cut bacon
grated Colby Jack, to taste
In a large bowl mix together ½ cup Dijon mustard with ½ cup honey, juice of ½ lemon, ½ teaspoon paprika, and ½ teaspoon salt and whisk until smooth. Set aside.
Next, rinse the chicken breasts, place between two sheets of waxed paper and pound to around ½ to ¾ inch thick with a mallet. Add the chicken to the marinade, cover with plastic wrap and place in the refrigerator for 1 to 3 hours.
While the chicken marinates, heat an oven to 325F. Place bacon on a rimmed baking sheet and cook for 30 minutes or until bacon is crisped all through. Remove bacon to paper towel-lined plate. Reserve grease on pan.
When the chicken is done marinating, preheat the oven to 400 degrees. Remove the chicken from the fridge and pour off excess marinade. Place chicken on the same (uncleaned!) baking pan you used for bacon. Place chicken in preheated oven and cook for about 8 minutes. Flip chicken and cook 7 minutes more or until done. Remove from oven.
Lay a few pieces of bacon over each chicken breast. Sprinkle cheese over the top of the chicken as generously as you like. Return pan to oven for an additional 3-5 minutes until cheese is melted and bacon is sizzling.
I served mine with baked red potatoes (topped with butter, sour cream and cheese) and some broccoli, but you can serve yours however you like.