Our original recipe had twice as much butter, oil, and cheese, but we retested and realized less was plenty to get the job done.
Oxmoor House OCTOBER 2006
1. Sprinkle chicken with salt and pepper.
2. 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
Go to full version of