4 boneless skinless chicken breasts
1/2 teaspoon Season Salt or Season All
6 slices bacon, cut into 1 inch pieces
1/4 cup light corn syrup
1/4 cup mayonnaise
1/2 cup mustard
1/4 cup honey
3 cups shredded Monterrey Jack cheese
Preheat oven to 350 degrees F.
Sprinkle season salt or Season-All on chicken breasts, cover loosely with plastic wrap and set in refrigerator to marinate for one hour.
Meanwhile, fry bacon until crisp; remove to paper towel lined plate; set aside.
In a bowl, whisk together the light corn syrup, mayonnaise, mustard, and honey; set aside.
Remove chicken from refrigerator and take out of marinade. Add a small amount of cooking oil to a large skillet over medium heat and cook chicken breasts, turning until light golden brown on both sides, cooked through and no longer pink in the middle.
Remove skillet from heat. Spoon honey mustard mixture over chicken breasts, then top with bacon, and finally with the Monterrey Jack cheese.
Return to cook over low heat just until cheese melts.
Serve hot.
0 comments:
Post a Comment