Hooray for P-Dubs!
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
- Canola Oil
- 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.