Seriously, I love Ree from The Pioneer Woman’s recipes, because I know 99% of the time it will be something that both my husband and myself will enjoy. Because M is a picky eater. He dislikes pretty much all vegetables, with the exception of potatoes and green beans. And canned corn. Weird, right?
Anyways-back to the recipe!
Pioneer Woman’s Ranch Style Chicken
1/2 cup Dijon Mustard
1/2 cup Honey
Juice from 1/2 a Lemon
1/2 tsp Paprika
1/2 tsp Salt
Crushed Red Pepper (optional to taste)
Boneless, skinless Chicken Breast
In a bowl, mix the Mustard, Honey, Lemon juice, Paprika & Salt and whisk until smooth. This is where you add the Red Pepper, if you desire. This is also your marinade. Set aside.
Next up, the chicken! Now you can either follow PW’s steps and pound out the chicken or you can do what I do, and slice the chicken breast in half (I don’t have a mallet, and I’m kinda lazy 😉 ). Once your done, put your chicken in the marinade and cover with plastic wrap. Put the whole kit and caboodle in the fridge for 1 to 3 hours.
While your waiting, fry up your bacon. Reserve 1/4 of the grease and clean out your skillet (or if you have two, use another one and make your husband/family/children do the dishes!).
When chicken is done marinating, preheat your oven to 400°. In a skillet heat up half the reserved bacon grease with an equal amount of Canola oil. Cook chicken roughly one to one and a half minutes per side, then remove to a baking sheet/pan. Put chicken in the oven to finish cooking, about 10 minutes. (This is why chicken must be thin!).
Once chicken is done, remove from oven (keep the oven on!) and add a few pieces of bacon and whatever cheese your heart desires on top. Return to oven and continue cooking for an additional 5 minutes, or until cheese is melted and bacon sizzles!
While my take on the recipe isn’t alway the exact same (sometimes I don’t use bacon) this marinade works great on other meats as well, like pork.