**NOTE** it's NOT the healthiest recipe in the world, but we had eaten pretty healthy the rest of the week so I thought it was time to indulge a little.
You could certainly make this healthier by using turkey bacon, adding more veggies, using fat-free mayo or omitting the mayo, etc…but like I said, a little indulgence once in a while never hurt anyone. 😉
I found the original recipe here and made my own changes to it. Now presenting…
Cheesy Bacon Chicken with Honey Mustard Dipping Sauce
Chicken breasts (I used two large ones…we only ate 1/2 each and ate the other 1/2 the next day!)
Cheese (I did mozzarella, you could really use any type you like)
Here's how I did it:
- Thaw your chicken
- (I put my frozen chicken in a glass dish of hot water and let them sit…they thaw out super quick that way!).
- Poke them with a fork a few times, then place in a ziploc with Worcestershire sauce.
- I eyeballed it, just kept shaking until I felt the chicken had been coated well and there was still some left in the bag for marinating.
- Refridgerate overnight, or at least 1 hour.
- Fry up your bacon on medium heat.
- I planned for about 2 pieces of bacon per chicken, but it was a lot and we didn't use it all. I would plan one slice per chicken breast next time.
- For a healthier option you can microwave your bacon on a paper towel, or you can bake it in the oven. It tastes so different because all the extra grease drips off!! It's amazing!
- Meanwhile, slice your onion and cut up your mushrooms.
- For mushrooms I use these dried mushrooms from Costco. I leave them in my pantry, and they are always ready for me when I need them!
- You just soak them in a bowl of water for 5 minutes to reconstitute them…
- then squeeze out all the extra water when you're done. Warning…they stink. Bad.
- As for the onion, I only used a few slices. You don't need a ton, they are just going on top of the chicken breasts.
- When your bacon is done cooking, remove from the pan and drain on a towel.
- You can then wipe out your bacon grease and cook your veggies in olive or vegetable oil…but I left some bacon grease in my pan and cooked them in it. It tastes waaaaay better.
- Saute your vegetables on medium high heat until they are cooked and soft.
- The recipe originally called for broiling your chicken, but I find broiling to dry it out. I opted to saute my chicken in the same pan as the vegetables and bacon. Keep the bacon flavor going 🙂
- I added a little extra Worcestershire sauce,
- …and I put a lid on my pan to keep my chicken juicy as it cooks. I'm OCD about my chicken being too dry!
- As you can tell I don't have a lid that fits my pan so I simply use another pan as the lid! It works great, actually.
- Cook the chicken on Medium until no longer pink in the middle.
- For our side dish I heated up some frozen corn.
- I stock up on it when it's on sale, steam it, cut it off the cob, and freeze it in baggies. It tastes soooo much better than canned!
- You simply add a tablespoon or two of water to the bottom of your bowl, add your corn, cover it (I use a plastic plate) and microwave on high for 3 minutes. It's perfection.
- Add a little salt, pepper, and parsley and you have the best “fresh” corn ever.
- …start layering!
- I put my chicken on top of foil because I figured some of the toppings might come off when broiling and I didn't want to lose any of the yumminess. Turned out to be a good idea.
- I layered the bacon first (breaking it into smaller pieces),
- then I added the veggies,
- and the cheese on top. I used shredded mozzarella and had one lonely slice of provolone in my fridge that I used up also. Any type of cheese would be good, really.
- Place it in the oven on low broil and watch it closely. Everything is cooked, so you just want to let the cheese melt, bubble, and brown slightly.
- For the sauce you could use plain honey mustard dressing, or you could do what I did…
- When your chicken is done, remove from the oven, serve with your sauce, and enjoy!!!
- Side note: my chicken was really thick. Next time I will pound it out with a mallet a little so it's flatter; it would make the toppings stay on easier and the chicken would cook faster that way.