- boneless, skinless chicken breasts
- thick cut bacon
- bacon grease
- 1/2 c. honey
- 1/2 c. Dijon mustard
- juice of 1/2 lemon
- 1/2 t. paprika
- 1/2 t. salt
- crushed red pepper(if desired)
- sharp cheddar cheese
- canola oil
Directions: Mix together honey, Dijon mustard, lemon juice, paprika, salt and a sprinkle of crushed red pepper(if desired). Whisk until smooth.
Rinse chicken breast and pat dry. Pound chicken between 2 sheets of wax paper until about 1/2 - 3/4 inch thick. Add chicken to marinade, cover with plastic wrap and place in refrigerator for 1-3 hours.
While the chicken marinades, fry up some bacon. When finished reserve 1/4 cup of the bacon grease and clean out skillet.
When the chicken is finished marinating, preheat oven to 400 degrees. Remove chicken from the refrigerator 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 hot add 2 or 3 pieces of chicken to it. Cook until brownish/blackish, about 1 to 1 1/2 minutes per side. Remove chicken to a large baking sheet . If cooking many pieces of chicken, repeat skillet process and remove to baking sheet. Place chicken into preheated oven and cook for about 10 minutes. Remove from oven.
Lay a few pieces of bacon over each chicken breast. Sprinkle with cheese. Return baking sheet to the oven for an additional 5 minutes until the cheese has melted and bacon is sizzling.