Alice Springs Chicken meets PWs Ranch Style Chicken
adapted from copycat recipes and pioneer woman cooks
4 chicken breasts
Seasoning Salt (I use Lawry's) I didn't measure, maybe 1 tbsp
olive oil for cooking
4 pieces of bacon, or more if you desire.
1/2 cup or more cheddar cheese
1/2 cup Dijon mustard
1/2 cup honey
1/2 tsp paprika
1/2 tsp salt
2 tsp lemon juice or juice from half of a lemon
2 TBSP spicy brown mustard (optional, but I thought it added a perfect kick!)
Sprinkle seasoning salt on chicken, both sides. Be sure not to add too much seasoning, or your chicken will be too salty. Heat olive oil in frying pan and cook chicken, until juices run clear or when chicken is cooked through. Remove from pan and place on a baking sheet. (I lined mine with tin foil and sprayed it with nonstick cooking spray.) Preheat oven to 450 degrees. While preheating, place bacon in frying pan and cook until desired crispness. Drain on paper towels to remove excess grease. In a small bowl mix mustards, honey, paprika, and salt. Spoon honey mustard mixture over chicken until covered. Place cooked bacon on top of chicken. Sprinkle cheese on top of bacon. Place pan in oven for 5 minutes or so until cheese is melted. Use extra honey mustard sauce for dipping. Mmm, mmm good!