This is a meal we eat quite often because everyone likes it and the ingredients are always on hand. I adapted it from my favorite cookbook, Taste of Home, Best Loved Recipes. It is out of print and none of the other Taste of Home cookbooks are quite as good.
You will need:
For the marinade:
1/2 cup honey
1/2 cup Dijon mustard
2 teaspoons vegetable oil
1 teaspoon lemon juice
4 chicken breast cutlets
6 slices of bacon
1/2 cup cheddar or Mexican blend cheese
Salt, pepper, and paprika
- Mix up the marinade ingredients and divide the marinade in half. Marinate the chicken in half of the marinade, in the refrigerator in a plastic bag, for 2-4 hours (not too long because of the lemon juice). Reserve the rest of the marinade.
- Preheat the oven to 375. Bring chicken to room temperature for about 20 minutes. Meanwhile, cook the bacon in a large cast iron skillet until partially cooked. Drain bacon on paper towels
- Drain the the chicken. Generously season with salt, pepper, and paprika. Brown chicken in the same skillet, using bacon grease, on medium high, three minutes or so per side, until browned but not cooked through.
- Arrange chicken in single layer in a 9×13 baking dish. Pour reserved marinade on top. Layer cheese and bacon on top.
- Bake at 375 for 30 minutes, until bacon is crispy and chicken is cooked through.
I served this with a Caesar salad and roasted potatoes for a simple weeknight meal. I always leave one cutlet without cheese and bacon for the kids to share.