Wednesday, January 20, 2010

Ranch Style Chicken

This recipe was quick enough and it was an easy way to dress up plain chicken breast.  I let my chicken marinate all night and all the next day.  It was really moist and had a good flavor.  I only used three chicken breast, as this was all we needed, and used the appropriate amount of bacon and cheese.

Ranch Style Chicken
The Pioneer Woman

1/2 cup Dijon mustard
1/2 cup honey
1/2 whole (juice of) lemon
1/2 teaspoon paprika
1/2 teaspoon slat
Crushed red pepper (optional to taste)
6 whole boneless, skinless chicken breasts
1 pound thick cut bacon
Bacon grease
Sharp cheddar cheese, to taste
Canola oil

To begin, make the marinade.  In a large bowl mix together 1/2 cup Dijon mustard with 1/2 cup honey, juice of 1/2 lemon, 1/2 teaspoon paprika, and 1/2 teaspoon salt and whisk until smooth.  Sprinkle in some crushed red pepper flakes or cayenne if you like things a little spicy.  Set aside.  Next, rinse the chicken breast, place between two sheets of waxed paper and pound to around 1/2 to 3/4 inch thick with a mallet.  Next, add the chicken to the bowl with the marinade, cover with plastic wrap and place in the refrigerator for 1 to 3 hours.  While the chicken marinates, fry up some bacon.  When finished cooking, reserve 1/4 cup of the bacon grease and clean out the skillet.  When the chicken is done marinating, preheat the oven to 400 degrees.  Remove the chicken from the fridge and pour off excess marinade.  Heat half of the reserved bacon grease with an equal quantity of Canola oil in the clean skillet over medium-high heat.  When the grease is nice and hot add two or three pieces of chicken to it.  Cook until brownish/blackish, about 1 to 1-1/2 minutes per side.  Remove chicken to a large baking sheet.  If cooking many pieces of chicken, repeat skillet process and remove finished chicken to baking sheet.  Place chicken in preheated oven and cook for about 10 minutes.  Remove from oven.  Lay a few pieces of bacon over each chicken breast.  Sprinkle shredded sharp cheddar cheese over the top of the chicken as generously as you like.  Return pan to oven for an additional five minutes until cheese is melted and bacon is sizzling.  Serve immediately.

No comments:

Post a Comment