A delightful chicken dish featuring a honey mustard glaze, crispy bacon, and melted cheddar cheese.
Combine the Dijon mustard, honey, lemon juice, paprika, salt, and red pepper flakes in a mixing bowl. Whisk until smooth.
Adjust the amount of red pepper flakes to control the spiciness of the marinade.
Place the chicken breasts between two sheets of plastic wrap and pound to an even thickness of about 1/2 inch.
Pounding the chicken ensures even cooking and tenderizes the meat.
Add the chicken breasts to the marinade, cover with plastic wrap, and refrigerate for 1 to 3 hours.
For maximum flavor, marinate the chicken for the full 3 hours.
Cook the bacon in a skillet until crispy. Reserve 2 tablespoons of the bacon grease and set the bacon aside.
Use the reserved bacon grease to add flavor when cooking the chicken.
Preheat the oven to 400°F. Heat the reserved bacon grease and canola oil in the skillet over medium-high heat.
Preheating the oven ensures even cooking of the chicken.
Sear the marinated chicken breasts in the skillet for about 1 minute per side until browned. Transfer to a baking sheet.
Searing locks in the juices and adds a nice crust to the chicken.
Bake the chicken in the oven for 10 minutes. Remove and top each piece with bacon and shredded cheddar cheese.
Adding the cheese and bacon at the end prevents overcooking.
Return the chicken to the oven for 5 minutes until the cheese is melted and bubbly. Serve immediately.
Serve the chicken hot for the best flavor and texture.
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