This chicken dish is great for a family meal or perhaps a casual dinner party. The crispy bacon with the wonderful Honey Dijon sauce drizzled over the melted Cheddar and Parmesan gives it tons of flavour! Serve with some steamed vegetables and rice.
Ingredients
Marinade:
1 lb chicken breasts, sliced 1/2" pcs lengthwise
1 tbsp garlic olive oil
2 tbsp Dijon mustard
1 tbsp honey
2 tsp thyme, dried
tt salt and pepper
6-8 slices of bacon
1/2 an onion, sliced thin, 3" pcs
8 oz mushrooms, sliced
1 oz white wine
2 tsp tarragon, dried or thyme
4 oz Sharp Cheddar, shredded
2 oz Parmesan cheese, shredded
Sauce:
3 tbsp light mayonnaise
2 tsp Dijon mustard
1 tsp honey
tt salt and pepper
basil
scallions
Instructions
Read Susie's Tips and Tricks below
1. Mix in a bowl or a plastic bag the marinade ingredients with chicken and set in the fridge.
2. Cook your bacon in a large sauté pan. Let it become fairly crispy, then set aside. Keep the bacon grease and use for sautéing the chicken.
3. Preheat oven to 425F.
4. In a small skillet, sauté onions and mushrooms in a bit of oil. You want them to caramelize a bit, so don't add salt until its nearly done to your liking. Add white wine and dried herbs; let cook off and set aside.
5. Now sauté the chicken in the bacon fat... Come on, you know you want to! If you must, just use a neutral oil. Once it is fully cooked to 165F, place on a rimmed baking sheet.
6. Sprinkle the cooked onion/mushroom mixture, bacon, and cheeses on the chicken.
7. Place in the oven and let the cheddar and Parmesan melt; approximately 8 minutes.
8. While it melts, make the sauce for drizzling across the baking sheet. Mix together mayonnaise, dijon, honey, salt and pepper. If desired, you could add a bit of hot sauce.
9. Remove chicken from oven and drizzle sauce all over. Garnish with fresh scallions and basil.
Susie's Tips and Tricks
If you already have cooked bacon, just sauté the chicken in the oil of your choice.
If you don't have garlic flavoured oil, use a neutral oil and toss in some garlic cloves or use garlic powder in the marinade.
Marinades don't penetrate more than 2 mm (see Cook's Illustrated). It won't flavor the interior of the chicken. So hours of marinading won't give you a more tender result. Marinade the chicken if it saves you time, though it won't change the results.
Omit the mushrooms if desired and increase the onion and bacon!
When sautéing mushrooms, you may find they seem dry at first. Resist the temptation to add more oil to the pan. They will release water as they cook, then they will begin to caramelize.
You could add some fresh spinach to this dish when you finish sautéing the onions and mushrooms.
Like a little spice? You could use Monterey Pepper Jack cheese.
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