If you're craving Tex-Mex and want tons of flavor, try this recipe now. Like tonight now. The recipe was originally written for two servings; however, I used four chicken breasts and there was sufficient marinade for the chicken. I doubled the bacon strips and the amount of cheese to make sure there was enough of those two ingredients because it's BACON AND CHEESE.
There's two different methods to prepare the chicken, you can cook the chicken in a large skillet and, when cooked through, add the cheese and bacon, cover the skillet and allow the cheese to melt.
You can grill the chicken, remove the chicken from the grill to a baking sheet, add the cheese and bacon and place it under the broiler for a minute or two to melt the cheese.
Don't neglect to make this simple pico de gallo to serve alongside. It was the perfect condiment.
Marinade for chicken:
2 T. Dijon mustard
1 T. EACH brown sugar, Worcestershire sauce, and olive oil
1 t. salt
1 t. freshly ground black pepper
4 boneless, skinless chicken breasts (5 - 6 oz. each), pounded to 1/2" thickness
Whisk marinade ingredients together in a large bowl. Add chicken breasts, toss to coat. Cover and refrigerate 30 minutes.
For the topping:
4 strips thick cut bacon, cooked and crumbled (reserve drippings)
1 cup shredded pepper jack cheese
Heat a grill pan or grill over medium heat. Brush pan with some of the bacon drippings. Remove chicken from marinade, letting excess drip off; discard marinade.
Cook chicken, covered, until a thermometer inserted into the thickest part registers 165 degrees F., about 5 minutes per side.
Top chicken with bacon-cheese mixture, cover, and cook until cheese is melted, 1 minute more.
Serve chicken with Pico de Gallo.
1/4 cup diced red onion
1 T. minced fresh jalapeno
1 T. minced cilantro
1/4 t. minced fresh garlic
1 T. reserved bacon drippings
1 T. fresh lime juice
1/4 t. salt (or more to your taste)
1/4 t. black pepper
In a small bowl, combine tomato, onion, jalapeno, cilantro, and garlic. Stir in 1 T. reserved bacon drippings and lime juice; season with salt and pepper.
Aren't the colors amazing? This meal would be perfect for Cinco de Mayo!
From Cuisine at Home Issue No. 122