Monday, March 8, 2010

Ranch Style Chicken

Personally I think that anything with chicken, bacon and cheese has to be good. So far, I have not been proved wrong. I love this recipe because the three basic and important ingredients are... you guessed! Chicken, bacon and cheese. The mustard marinade also gives the chicken a really good flavor and the honey adds just a hint of sweetness. If you are not into "sweet meat" meals, try this because this chicken has the perfect hint of sweetness. I loved it and so didn't Zhenya. Also, the nice thing is that you can serve it to next to some potatoes (we did mashed), or with pasta, or just if you are watching your weight and would still like to indulge, cut up a breast into your salad and toss with some lemon juice. Whichever way you choose, enjoy!

Ranch Style Chicken
From Ree Drummond, Pioneer Woman

So.. I didn't take a picture of all the ingredients for you, sorry, my bad!
But, here is what you will need:
  • ½ cups Dijon Mustard
  • ½ cups Honey
  • ½ whole (juice Of) Lemon
  • ½ teaspoons Paprika
  • ½ teaspoons Salt
  • Crushed Red Pepper (optional To Taste)
  • 3/4 pound Thick Cut Bacon (Peppered is best)
  • Bacon Grease
  • Sharp Cheddar Cheese, to taste
  • Canola Oil

6 whole Boneless, Skinless Chicken Breasts (or 2 if yours are huge like mine)
1. First, make your marinade. In a large bowl mix together ½ cup Dijon or country/grainy mustard with ½ cup honey, juice of ½ lemon, ½ teaspoon paprika, and ½ teaspoon salt and whisk until smooth. Sprinkle in some crushed red pepper flakes or cayenne if you like things a little spicy. Set aside.
2. Next, rinse the chicken and pat dry with a paper towel.
3. If your chicken breasts are huge like mine, cut them into manageable portion size pieces. I cut mine into 3 pieces each.
4. Take each piece of chicken and place between two sheets of waxed paper or in a plastic bag and pound to around ½ to ¾ inch thick with a mallet.
5. Next, add the chicken to the bowl with the marinade, cover with plastic wrap and place in the refrigerator for 1 to 3 hours.

6. In the meantime, fry up some bacon. When finished cooking, reserve ¼ cup of the bacon grease and clean out the skillet.

....and grate up some sharp cheddar cheese, (or you can use the packaged grated stuff).

7.When the chicken has marinated, preheat the oven to 400F.
8.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.
9. Cook until brownish/blackish, about 3 minutes per side.
10. 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.
11. Lay a few pieces of bacon over each chicken breast.
12. Sprinkle shredded sharp cheddar cheese over the top of the chicken as generously as you like.
13. Return pan to oven for an additional five minutes until cheese is melted and bacon is sizzling.
... and you are done!!!! Now, place in the middle of some good bread.......
....... or next to some mashed potatoes, by some pasta or rice.......
....... or cut into strips and toss into a salad......

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