Today I'm sharing a SUPER DELISH recipe with you that I tried this week.

**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
You need:
Chicken breasts (I used two large ones…we only ate 1/2 each and ate the other 1/2 the next day!)
Worcestershire sauce
Cheese (I did mozzarella, you could really use any type you like)
Honey mustard

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.
 When your chicken is golden delicious…
  •  …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…
 …and mix a little honey dijon mustard with a little light mayo. Mix it together and it's really delish. Totally makes the meal!
  •  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.