Our original recipe had twice as much butter, oil, and cheese, but we retested and realized less was plenty to get the job done.
4 (6-oz.) skinned and boned chicken breasts
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter or margarine
1 tablespoon vegetable oil
1/4 cup honey-mustard dressing
8 fully cooked bacon slices
1/4 cup (1 oz.) shredded Mexican four-cheese blend
How to Make It
Sprinkle chicken with salt and pepper.
Melt butter with oil in a large skillet over medium-high heat; add chicken, and cook 8 minutes on each side or until done. Reduce heat to medium-low; brush chicken with honey-mustard dressing. Top each chicken breast with 2 bacon slices, and sprinkle with cheese. Cover and cook 2 minutes or until cheese melts.
Shopping Note: Fully cooked bacon slices eliminate the hassle of cooking and cleanup. Purchase several packages when they're on sale, and freeze them up to 3 months to have on hand.
MENU IDEA FOR 4 * Honey Mustard-and-Bacon Smothered Chicken * Steamed green beans * Apple wedges
GROCERIES NEEDED Check staples: salt, pepper, butter, vegetable oil * 4 (6-oz.) skinned and boned chicken breasts * 1 small jar honey-mustard dressing * 8 fully cooked bacon slices (we tested with Ready Crisp) * 1/4 cup (1 oz.) shredded Mexican four-cheese blend * 1 lb. fresh or frozen green beans * 2 apples
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My son is extremely picky. No cheese, no pasta, no pasta sauce. Made this tonight. I subsituted BBQ sauce for the honey-mustard dresssing on half of the breasts. He gobbled it down - even with a small sprinkling of cheese. Miracles never cease to exist. I will be making this again - yummy (I prefered the honey mustard - nice flavor change). But espeically liked I had dinner on the table in less than 30 minutes. It's a keeper.